INISHIE 2010 Tatsuriki

Honda shoten: Founded in 1921 in Hyogo
In the village of Nakajima, near the Tatsuriki brewery, a sign reads "Birthplace of the pioneer of Japanese agriculture, Shinriki (Shigejiro Maruo)".
Shinichiro Honda, Tatsuriki's fourth-generation brewer, thought there might be a link to the rice called "Sousei Shinriki", which is an ancestor of the "Gohyakumangoku" sake rice used by Tatsuriki.
Research revealed that in 1877, "Shinriki rice" was discovered by Shigejiro Maruo, a farmer from Nakajima in Hyogo prefecture.
This rice, whose exceptional yield spread throughout the country, was used not only as edible rice, but also as rice suitable for brewing sake, due to its properties such as "easy koji making", "easy rice melting" and "few components that give sake an unpleasant taste".
It was also considered a good rice for sake brewing.
However, it quickly disappeared at the beginning of the Showa period due to changes in rice cultivation and fierce competition for variety improvement.
The fourth generation of the brewery's founder, realizing that the origin of rice suitable for brewing sake lay in the region where the Tatsuriki brewery is located, set out on a mission to revive "Shinriki rice", which had by then become a "ghost rice", in its place of origin.
In 1992, with the collaboration of the various organizations involved, rice was produced at the birthplace of Shinriki rice. We succeeded in reviving Shinriki rice for the first time in around 100 years.
In 1994, the first "Tatsuriki no Shinriki" was brewed using "Shinriki rice" as the raw material.