Kinki / Wakayama

Heiwa Syuzou

Toward the ideal way of manufacturing. The postwar lifestyle of mass production and mass consumption has collapsed, and the concepts of slow food and slow life, which were inherent in human nature, are being reevaluated. On an individual level, people are now deeply conscious of how they want to be as a person. Tsurubai's Umeshu (plum wine) series and Kido sake (Japanese sake) have been commercialized because our retailers, the farmers who provide the ingredients, and we at Heiwa Shuzo agree with this LOHAS concept. For example, the rice used to make sake is managed by the toji and brewers who are actually involved in the brewing process during the winter, with the cooperation and understanding of the local community, and the rice is planted every year in early summer and managed until harvesting. This was not started out of a madness, but was realized when the voices of the community, which was suffering from a lack of successors, and the feelings of the young brewers, who are from rice farming families, met. ・・・・・・・・・ When people meet other people, they want to understand the history of their lives and the background of their thoughts. In the same way, when people encounter a product, we want them to think about all the people involved in the product. If possible, we would like people to think of the simple farmer in the countryside wearing a straw hat. Sake is a living thing, and people are a bridge. We want our products to be a living thing, and we want all people to be able to live in response to the demands of the market.