Connecting people
to one another,
in a harmonious circle.
How would you express the brand name Denshin in English?
We get this question all the time when we go overseas.
The answer we came to is ‘reaching your heart’.
We believe that the communion of hearts created by thinking of and
respecting others is universal, regardless of language or culture.
We brew to unite people into a harmonious circle.
That was our hope when we gave this sake the name Denshin.
snow, air, rice, earth
spring, summer,
autumn, winter
As the seasons turn through their many faces, pale green and soft pink appear in the forests that surround the brewery. Gold slowly blossoms in the intense green of the rice paddies, the trees gain coats of flaming orange, then the wheel of seasons returns to a blanket of white.
These traditional scenes of Japan resonate in the hearts of all, regardless of language or culture.
‘Tsuchi’ -
The bountiful earth of Okuechizen.
‘Ine’ -
The rice fields full of plants heavy with grain, caressed by the autumn breeze.
‘Yuki’ -
The brewing water from melting snow that flows down to us through the woods.
‘Rin’ -
The ice cold air that surrounds the brewery in the harsh winter.
Denshin is inspired by climate and terrain, seasons, colors and fragrances, sounds, tastes and sensations. We brew Denshin to convey these scenes to the drinker through all five senses.
Denshin ~ Sake that
continues to
take on new challenges
We sometimes get asked the question about our two sake brands, 'What is the difference between Ippongi and Denshin?' If we were to answer broadly, Ippongi is sake that has been built up and passed on, while Denshin is sake that continues to take on new challenges.
Ippongi, enjoyed for over 120 years, mainly by the people of Fukui Prefecture, is a sake that continues to pass on its core concept of ‘crisp, dry sake’ while also growing with the local food and climate.
On the other hand, Denshin is a sake that continues to challenge itself to improve its taste and design, while valuing new ideas that come to mind as a sake brewer.
Starting with the first 'contracted cultivation of sake rice' in Oku-Echizen, which began a few years before the launch of the Denshin series, Denshin has incorporated a number of new approaches over the past 30 years. These include hybrid brewing, which uses two different types of sake rice in a single sake brewing process to create a new character that could not be achieved using a single type of rice; the brewing and creation of products with new varieties of rice; the development of a new kind of label with cut-out characters; and the creation of four types of seasonal unpasteurized sake, which were born from the linking of four year-round products. And in recent years, they have also been fortifying (adding alcohol) sake with our in-house made 'rice alcohol'.
Moreover, from 2025, Denshin will add the high-quality sake rice 'Sakahomare,' which originated in Fukui, to its lineup of rice varieties as ingredients. While further expanding the knowledge gained through its hybrid brewing, it will also take on new challenges, such as the 'hashira shochu brewing' method, which originated in Edo, and carefully monitored ice temperature storage management.
We hope you will look forward to the redesigned Denshin.