腰古井 | 日本酒 | 千葉県勝浦市

The product name “Koshikoi” is derived from the old name of the place where our brewery is located, Koshigoe.

It is a representative brand of Yoshino Sake Brewery, named by combining the word “goi,” which refers to an old well, and the word “goe,” which refers to Koshigoe.

腰古井という商品名は、当酒蔵の昔の地名

腰越（コシゴエ）に由来しております。

腰越の越（ゴエ）と、古井戸を指す“古井（ゴイ）”という言葉を掛け合わせ、命名した吉野酒造の代表銘柄です。

We have been brewing sake in Katsuura on the Boso Peninsula since 1830 by the Nanbu Touji and brewers.

We strive every day to make the best use of our blessed environment and the high level of skill of our brewers to create products that bear testimony to our success.

We are committed to making the best use of our blessed environment and the high level of skill of our brewers to create products that are a testament to their excellence.

We believe that this is the most important concern and basic stance of our company, and that the thoughts of our brewers will be conveyed to you and lead to your appreciation of our products.

私たちは房総半島、勝浦の地酒で1830年から南部杜氏と蔵人による酒造りを継承しております。

恵まれた環境と造り手の高い技術力を存分に生かし、その証となる商品を作るため日々努力を重ねております。

『素材を大切にし、昔ながらの手法を

　自分達で守り続ける。』

当社の一番の拘りであり、基本姿勢であるこの造り手の想いが皆様へ伝わり、評価に繋がっていくと、私たちは信じております。

　代表　吉野慎一

Rice polishing is an extremely important part of the sake brewing process. To achieve high quality, our brewery is committed to carefully and uniformly milling the rice grains.

精米は酒造りの極めて重要な作業です。当蔵は高品質実現の為、丁寧に米粒を均一に揃えることに拘り抜いております。

One of the characteristics of Yoshino Brewery's sake brewing is the presence of the Nanbu Touji and brewers who come from Hanamaki, Iwate, every year.

Every year, they and their five months of hard work on sake brewing have fostered the history of Koshikoi.

吉野酒造の酒造りの特徴の一つとして、毎年岩手花巻からやってくる南部杜氏・蔵人たちの存在があります。

毎年酒造りに勤しむ彼らと5ヶ月間が、腰古井の歴史を醸成してきました。