Sake brewery renovated froma closed elementary schoolin Sado, Niigata since 2014.

There was an elementary school known for the most beautiful sunset in Japan,
But was destined to be closed in 2010 due to the declining population.
Knowing that, OBATA SHUZO decide to renovate it into their 2nd brewery not to
let it fade away only a memory.
The brewery “Gakkogura” started in 2014. The mission is to create sake that
could not be made anywhere but on Sado Island.

GAKKOGURA BACKGROUND

Sake Making
Circulation of Resources
OBATA SHUZO aims to make Gakkogura
to be a SATOYAMA circulation Brewery.
All the rice for brewing is grown on Sado
and the environment-friendly rice that
promotes biodiversity on the island. Somerice is grown by utilizing oyster shells
farmed on a lake in Sado to give the nutrient
like minerals into the rice field. Anotherrice is coming from the 400 years history
terraced rice paddies called Rising Dragon
in Iwakubi area that has been becoming
difficult to maintainthe community due
to depopulation.
These activities
circulate the localresources.

At Gakkogura, Sake making is done inSpring and Summer. The sake brewed at
Gakkogura is made with the climate of Sado
island. The brewing style at Gakkogura ismore traditional, using FUNE as a methodof pressing. But at the same time, advanced“sensing technology” is being used.

"Sake making program"

Energy Circulation
The energy for sake brewing also comesfrom Sado Island. OBATA SHUZO brings
the renewable energy by installing the solar
panels in order to make the environment ofSado more contributive and more visible.
Through the joint research withthe University of Tokyo Institute for Future
Initiatives, OBATA SHUZO aims to createa zero-carbon sake brewery.

OBATA SHUZO offers a one- week sakemaking program as a learning opportunity.
The participants can experience sakebrewing as well as Sado island.

Gakkogura Café and CONTACT
Accomodation
OBATA SHUZO (Sake Brewery)
Overlooking Mano Bay,
the Gakkogura Café offers menu
using sake lees, koji and local
ingredients. The accommodation
area has 4 private rooms anda common space.
Please check the website for moredetails.

尾畑酒造㈱449,Manoshinmachi,
Sado-city,Niigata, JAPANTEL:81-259-55-3171
Email:rumiko_obata@obata-shuzo.com
5th Kuramoto Rumiko Obata
http://www.obata-shuzo.com

Rice: Koshitanrei 50%

かなでる純米吟醸生かなでる純米大吟醸おりからみKANADELJunmai Daiginjo
ORIKARAMI

Brewed using the low-alcohol brewing
method. The sake is fermented in bottles
to allow secondary fermentation tooccur, then pasteurized. A light, slightly
sparkling Junmai Daiginjo.

Rice: Koshitanrei 50%
White koji and yellow koji are separately
brewed from a single moto to enjoy
the changes in flavor.
The white malted sake is blended witha little yellow malted sake toexpress fresh acidity.

KANADEL
Junmai Ginjo
NigoriRice: Koshitanrei 60%
A blend of sweet Nigori sake andslightly dry Nigori sake.
A rich Nigori like an elegant milkshakeand gently sparkling.

龍のめぐみ

真野鶴スパークリング

Manotsuru
Junmai Daiginjo
Sparkling

Rice: Koshitanrei 60%
This kimoto sake is brewed using
the traditional hand-moto method withstrict temperature control.
The result is a voluminous flavor witha wide range of acidity and umami.

かなでる純米吟醸にごりかなでる純米大吟醸同 白麹

KANADEL
Junmai Daiginjo
White Koji

KANADELJunmai Ginjo
KimotoDragon’sBlessing

Rice: Koshitanrei 50%

Rice: Terraced Rise Koshihikari 50%

A sparkling sake with a savory toasty
aroma, honey, gentle grapefruit
acidity and fresh bubbles.
This sparkling sake is covered withnatural, fine bubbles created bysecondary fermentation in tank.

This sake is made from the terraced ricewhich has 400 years history.
The rice is harvested by very pure waterfrom the mountains. This sake has gentle
sweetness and may tell you a story ofthis beautiful riced terrace.

Gakkogura
OBATA SHUZO wants the people who drink sake to explore
the world of sake and Sado where OBATA’s sake is born.
The philosophy of OBATA SHUZO is 幸醸心 which means“BREW HAPPINESS BY BREWING SAKE”.

《GAKKOGURA website》

https://www.obata-shuzo.com/home/gakkogura/