INEtoAGAVE Prototype Sugibazake【稲とアガベ Prototype 杉葉酒】

With the cooperation of the Japanese Institute for Botanical Research, a generous amount of fresh young cedar shoots harvested in early spring was incorporated into the brewing process. Their refreshing and vivid botanical aromas naturally infuse the sake, harmonizing beautifully with the character of the brew itself to create a fresh, invigorating expression filled with the vitality of cedar. Looking ahead, the brewery plans to continue exploring cedar from a variety of perspectives, seeking to reconnect the once inseparable relationship between cedar and Japanese sake culture.

This experimental “Sugibazake” from INEtoAGAVE is brewed together with young cedar shoots harvested in early spring. These tender shoots possess a surprisingly refreshing aroma reminiscent of green apples, and through the creative approach of Craft Sake, the brewery seeks to rediscover the deep and longstanding relationship between cedar and Japanese sake.

Since ancient times, sake barrels and wooden vats made from cedar have been widely used for brewing and storing Japanese sake. Some large cedar vats have even been passed from sake breweries to soy sauce and miso producers and remained in use for more than a century, representing an important traditional technique unique to Japan. From the ceremonial sake barrels used in “Kagami Biraki” celebrations to the cedar balls known as “Sugidama” traditionally hung beneath the eaves of sake breweries, cedar has served not merely as a brewing material but as an important presence that has accompanied and supported the development of Japanese sake culture for generations. However, as brewing equipment became increasingly modernized, cedar vessels were gradually replaced because of the greater difficulty involved in microbial control. At the same time, vast cedar forests planted more than 70 years ago for future generations have declined in economic value due in part to imported timber, contributing to the neglect of plantation forests and a range of environmental and social issues involving flooding, landslides, and pollen. INEtoAGAVE therefore seeks to reconsider the value of cedar from new perspectives, beginning by incorporating it into Craft Sake. Cedar trees produce fresh shoots each year from approximately April to June, and these tender shoots possess an exceptionally fresh aroma reminiscent of green apples. Even when tasted directly, they display a character similar to fresh green fruit and have historically been used in salt-preserved foods, pickles, fragrances, and other applications.

Product Name：INEtoAGAVE Prototype Sugibazake

Polishing Rate：90%

Rice Type：Rice, Rice Koji, Cedar Leaves

Alcohol：15%Vol

Brewery Prefecture：Akita Ine to Agave Brewery