22 / 32
M A N A B I T O
Hinomaru Jozo – Founded 1689
Founded in 1689, the Hinomaru Jozo brewery has been producing sake for more than 320 years. Its rich
history and loyal fan base have allowed the brewery to specialize in premium production, so much so that
it has stopped producing Futsuu-shu all together. For the sakes in the Manabito line, this dedication to
excellence means that most of the sakes are bottle-aged for an extra year before being released.is unique
practice, more similar in concept to wine, is a source of great pride for the brewery. According to owner
Jouji Sato, “the bottle aging prevents oxidation and flavor loss, and preserves our exceptional quality.”
e brewery’s meticulous attention to detail in sake making extends to their rice as well. All of the sake
rice used in the Manabito sakes is specially commissioned by the brewery.Many of the farmers who spend
the warmer months growing rice then spend their winters as brewery workers, turning that rice into sake.
e name Manabito translates to “sincere person”, and is a tribute to these workers who toil all year long
to create such wonderful sake.
With sakes that are both traditional and refined, it is no surprise that Manabito has been able to survive
for such a long time. In 2014, Hinomaru Master Brewer, Ryouji Takahashi received the prestigious
Chrysanthemum Yellow Ribbon award.e award is the equivalent of a lifetime achievement award for
unprecedented achievement in professional craft and exemplary personal character. In the 400 years of
Emperor awards, only 20 sake toji have been bestowed such an honor.