Joyama Shuzo
"Sake is the delicacy of spirit unique to the Japanese" President, Yukiko Jozan
Engaging in dialogue with drinkers through sake
Founded in 1804, the first year of the Bunka era in the Edo period
A kuramoto located in the heart of Fukui Prefecture. It's easily accessible,
so please be sure to stop by when you visit Fukui Prefecture.
The website is here
Interviewee: President Yukiko Jozan (hereafter, Jozan)
Interviewer: bien's Ayako Yoshida (hereafter, bien)
bien: Thank you for inviting me to the kura after we met yesterday at the Jizake Brand Promotion Liaison Meeting!
I apologize for intruding so early in the morning while you're busy brewing.
As the 8th-generation female president, you're protecting the kura together with your son, aren't you?
As a sake brewery, what do you want to convey to the general public?
Jozan: I want to convey the "spirit" of being Japanese.
Tradition isn't something easily achieved; it's a spirit passed down through the generations.
I want to convey the goodness of craftsmanship.
bien: The "spirit" of being Japanese, the tradition of craftsmanship. You're absolutely right.
So, as one of those traditional crafts, what do you think sake is?
Jozan: I think it's something only the Japanese can make.
The delicacy and refinement of spirit and soul are unique to the Japanese, don't you think?
bien: I see—indeed, sake making is only possible because of that delicacy.
Within that delicate brewing, what do you hold most dear?
Jozan: Not being dishonest, I suppose. I put my heart into everything. Making the labels is important too.
I work on every step while picturing the smiles of the people who will drink it.
bien: Yes, those feelings do reach the consumer.
Going forward, what kind of sake making and what kind of brewery does Jozan Shuzo aim to be?
Jozan: Without forgetting the spirit of omotenashi (hospitality), I want to always provide an unwavering sense of stability.
bien: An unwavering sense of stability—that's important not just in sake making! I agree.
I too want to keep striving toward the spirit of omotenashi and an unwavering sense of stability.
Thank you for your kind hospitality despite my sudden visit.
The interview with toji Shinpei Jozan is here
Toji Shinpei Tsuneyama
Interviewee: Toji Shinpei Tsuneyama (hereafter “Tsuneyama”)
Interviewer: Ayako Yoshida of bien (hereafter “bien”)
bien: Good morning. The aroma of freshly steamed rice is lovely! Sorry to intrude during such a busy time.
You, Shinpei Tsuneyama, are set to become the 9th-generation president as the son of the family.
Succession aside, what got you involved in sake making?
Tsuneyama: It has to do with the environment I grew up in, but I've never actually felt I had to take over.
As a child the kura was a place where I'd be scolded and shut in — a dark, scary image (laughs), but
it was really the environment I was raised in, the natural flow of having spent my life with it.
bien: Even so, in an age with few successors, protecting the kura is truly admirable.
What in your daily work brings you a sense of fulfillment and joy?
Tsuneyama: When a delicious sake comes out, and when I see customers enjoying it, that makes me happy.
bien: I imagine so. Having a work you poured yourself into delight others must be the greatest joy.
It's rather like a parent's feeling when their child is recognized.
What do you pay attention to each day to make sake that delights people?
Tsuneyama: To clean properly and keep things hygienic.
And I pay close attention to my state of mind.
bien: Even amid all that, is there anything you find difficult about sake making?
Tsuneyama: Hmm, it has to be teamwork. How to cooperate with everyone and coordinate them.
It's only through everyone working together
that good sake is made, I believe.
bien: Indeed. Alone,
it would be hard to handle this much work, wouldn't it.
Finally, how would you sum up your sake in one phrase?
Tsuneyama: A clear, beautiful sake that still has umami.
Clear, juicy, dry! (laughs)
bien: Nicely summed up! Clear, juicy, dry — easy to understand and remember.
Fresh Fukui seafood and sake — there's no way they wouldn't pair. Congratulations on your award in France,
and on this year's gold medal at the shinshu (新酒, new sake) appraisal competition!
I look forward to your delicious sake in the future.
Thank you very much.
Read the interview with President Yukiko Tsuneyama here