[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo&
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards
[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards

[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards

¥1,600
/
Product plan
  • Low stock - 9 items left
  • Inventory on the way

What is “Air”, a sake born from the air? | Second edition of “Sustainable Sake Project”

"Air" isLimited to 120 piecesIt becomes.

Developed by Tokyo Port Brewing,“Sustainable Sake Project Air” is the world’s first Junmai Ginjo sake brewed with “water born from the air”We aim to deliver this to as many people as possible and create an opportunity to think together about the future of sake production.

Through this sake, we will explore the possibilities of environmentally friendly sake production and expand our activities to pass it on to the next generation.

[First 100 pieces] Limited novelty

For each bottle of “Sustainable Sake Project Air” purchased, you will receive one Edo Kaishō original can badge!

This is a limited edition design with the symbol of the brewery as a motif, and is not for sale.
Distribution will end as soon as the quantity is reached, so please hurry.

Product overview

  • The world's first!``Air'' sake brewed with water made from air
  • A small sake brewery in central Tokyo takes on the challenge of “Futuristic sake making”
  • attracting worldwide attention“Sustainable x Sake”realization.

Product plan

① “Air” 290ml 1 bottle ¥1,600 (excluding tax)
② “Edo Kajo Yamada Nishiki Junmai Ginjo” 290ml 1 bottle ¥2,830 (excluding tax)
*Includes box cost
*Shipping fee is separate

Product specs

Item Japanese sake
type Junmai Ginjo
raw rice 100% Yamada Nishiki (produced in Hyogo Prefecture)
Rice polishing ratio 60%
Alcohol content 15%
Contents 290ml
Storage method Refrigerated storage recommended.
taste It has a clean finish that is comparable to ``Edo Kajo Yamada Nishiki'' and has no quirks.

Recommended way to drink

[Temperature zone]
Chill in a glass

[How to drink]
Please drink as is.♩

Regarding shipping

It will be shipped from Hands-on SAKE (Fukuoka).
Shipping method: Cool delivery (refrigerated)

sales schedule

Until 11/30 (Sun)

Product details

Tokyo Port Brewing Co., Ltd. is the second part of the “Sustainable Sake Project”.“Sustainable Sake Project Air” is Junmai Ginjo sake made with water produced using an air water maker.has been newly released.

Using Yamada Nishiki from Hyogo Prefecture, the sake is brewed with water produced using an air water maker (Air Drip Water AQ-20XR) developed, manufactured, and sold by Aquam Co., Ltd., and has a rich and plump flavor that spreads in your mouth.

Air water makers efficiently adsorb moisture in the air, purify the water with a high-performance water filter, and then add minerals with a biomineral filter, producing safe and delicious drinking water.

“Sustainable Sake Project Air” is sake made with water that meets the 51 standards of the Water Supply Law.Environmentally friendly alcohol that takes water resources into considerationIt is.

What is Sustainable Sake Project?

Tokyo Port Brewing aims to “Making sake with consideration for the health of the earth”。

The first release will be sake brewed using the ``wash-free rice brewing method,'' which reduces the burden on the environment.I did.

This manufacturing method, developed by brewer Terasawa, significantly reduces water usage and wastewater by eliminating the rice-washing process that is essential to sake brewing. We have achieved a reduction to 1/14th of the conventional size.

What Japan can do to address the water shortage problem that is becoming more serious worldwide.
The ``Sustainable Sake Project'' will transmit new value that will lead to the future through environmentally friendly sake brewing.

First of all, please enjoy the second part, "Air".

``Microbrewery'' recommended by brewer Terasawa

Leading “Edo Kajo”Brewer Terasawa is a microbrewery pioneer who is particular about making things small.It is.
Brewer Terasawa came up with this idea from his experience brewing sake in a limited space of only 52 square meters in Odaiba. Despite repeated trial and error in an environment with no chimney or exhaust equipment, we were able to achieve high quality, winning a gold medal.“You can make the real thing even on a small scale.”This led to my conviction.

Mr. Terasawa says, ``The larger the product, the more divided the process becomes, and the more difficult it becomes to control the taste.'' If you are producing in small quantities, you can carefully assess the raw materials and preparation conditions and make adjustments each time, allowing you to get results quickly. In other words, being small allows for both mobility and quality improvement.

On the other hand, he points out that mass production is a system based on the premise of ``cheap and good products,'' and that this direction is difficult to sustain in modern Japan, where the population continues to decline. Mr. Terasawa aims to"Create as much as you need of something truly valuable."Things. By keeping production to around 150 koku and focusing on domestic distribution, we protect the rarity and quality of our brand.

That attitude is“Rather than the convenience of being able to buy something anywhere, I want to value the special feeling of being able to come all the way to Tokyo.”This is also reflected in the idea. Taking advantage of the freedom and responsibility that comes with small-scale brewing, Terasawa Brewer proposes a sustainable and honest form of sake culture through sake brewing that emphasizes quality over quantity.

Tokyo Port Brewing
Chief brewer Yoshimi Terasawa

Yoshimi Terasawa is the chief brewer of Tokyo Port Brewing Company.
We work for a major sake maker in Kyoto and have been involved in sake making for over 40 years.
Formerly the general manager of the Daiba Brewery (now closed) in Daiba, Minato-ku, Terasawa Brewer is a pioneer who laid the foundation for microbrewery and the potential of sake brewing in the city center, winning a gold award at the National New Sake Awards for the sake he brewed in a space of just 52 square meters and with limited equipment.

Mr. Terasawa, who developed the compact sake brewing ``Craft® Kobo,'' has since created a system that allows anyone to make sake, including obtaining a patent for the ``Terasawa style brewing equipment'' that he developed.

Furthermore, in October 2019, we established a new business to support “Craft® Workshop” from consulting to operation and public relations. In 2020, we opened a sake brewery in a space of just 22.8 square meters inside Tokyo Station. We introduced a patented compact koji room and succeeded in producing doburoku, liqueur, and sake (experimental brewing).

Manufacturer

Wakamatsu Co., Ltd./Tokyo Port Brewing Co., Ltd.

Founded in 1812 (Bunka 9th year). In the wake of the recent ``Paper Wholesaler Riot'' in Shinano, Shinshu, the founder moved to Edo and opened a liquor store in Shiba.
After the Sakuradamongai Incident, Wakamatsuya entered its second generation and was recognized as a merchant of the Satsuma clan, who had a mansion nearby, producing sweet potato shochu and turbid sake and storing them in the domain's mansion.

At that time, Wakamatsuya had a back parlor, and it was a place for secret discussions for many important people, and it is said that great figures from history such as Saigo Takamori, Katsu Kaishu, Yamaoka Tesshu, and Takahashi Deishu often visited.
The back parlor of Wakamatsuya was also a secret meeting place for feudal retainers who aimed to open the country and bring about civilization and enlightenment through the bloodless surrender of Edo Castle.
The brand name ``Edo Kajo'' was created to pay homage to the feudal retainers who survived the turmoil at the end of the Edo period.

Eventually, in the Meiji era, due to problems with successors, the outbreak of the Russo-Japanese War, and changes in the Liquor Tax Law, Wakamatsuya decided to close down its sake brewing business, which had continued for about 100 years, in 1909 (Meiji 42).
After that, Wakamatsu Co., Ltd. changed its business format and has remained firmly rooted in the field until today, but in 2011, the seventh generation president, Shunichi Saito, wanted to revive the sake brewery and pass it on to the next generation, so he established Tokyo Port Brewing Co., Ltd. in 2011.






[Sake "Air" made from air] Sustainable sake developed by "Tokyo Port Brewing", the only sake brewery in Tokyo's 23 wards

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