ABOUT

SHARING JAPANESE CULTURE
WITH THE WORLD

Dojima Sake Brewery has its roots in Settsu Tonda in Kansai, Japan, a place with 500 years of sake brewing history. The sake we make here in England, is rooted in the soil, climate and culture of Japan, and in its taste we hope to express these things to the world. This is our driving force, our “ikigai”. This same force led us to Cambridge, fountainhead of history, ancient seat of learning, and to Fordham Abbey with its beauty and grandeur, rolling meadows and walled gardens. This magnificent estate lies on land where Ice Age strata sit below the ground, purifying the water. It is from this land where we lay new roots in our pursuit of excellence in sake brewing. Roots and origins which span continents from the east to the west.

FORDHAM ABBEY

The Fordham Abbey estate was once a 13th century Gilbertine priory founded in the reign of Henry III. Its grade II listed Georgian manor house was built in the 1700’s and is an historic cultural gem, much cherished by local people. It is our duty and privilege to honour these people and this heritage. With this in mind, we are putting our heart and soul into making our sake and sharing the culture of Japan. We are blessed to make sake here on a site as rich in history and culture as it is abundant in nature. Purity of water is essential in our pursuit of sake brewing and painstaking excavation has uncovered a water source that runs through strata dating back to the Ice Age. This same water runs in a small river bordering the estate in which rare Japanese Halfbeak fish swim, a species highly revered in Japan.

THE ART OF DOJIMA SAKE

The genesis of Dojima Sake lies in the Settsu Tonda region in Kansai, Japan, one of the most significant centres for sake brewing with over 500 years of history. Our CEO and founder, Mr. Yoshihide Hashimoto, now brings this ancient art to England to make sake that has depth, complexity, character and charm. To brew sake so far from the heartland is no small undertaking and requires the best that England and Japan can muster. Working with rice, koji and water, we will strive to make many different kinds of sake that reflect the essence of this magical brew.

PROFILE

Yoshihide Hashimoto

1950
Second son of 5th generation of Kotobuki
Shuzo Brewery in Tonda, Takatsuki, Osaka.
1972
Started work for Kotobuki Shuzo Brewery after finishing university.
1983
Started to brew “Kijoshu”. Kotobuki was
the biggest producer of Kijoshu in Japan
for 10 consecutive years.
1989
Set up the Sake Culture Research Centre
1996
Founded Dojima Bakushu Jozosho
Ltd in Osaka .
1998
Opened the Korean Branch of Dojima
Bakushu Jozosho.
2002
Opened the Myanmar Branch of
Dojima Bakushu Jozosho.
2018
Started brewing sake at Dojima
Brewery in the UK.

INTERNATIONAL
SAKE BREWING ASSOCIATION

The aim of the International Sake Brewing Association is to further a deeper understanding and appreciation of sake, with Dojima Brewery at its core. Treasuring the incredible technique of making sake, holding long held traditions and cutting edge new developments in equal esteem, we hope that the ISBA will become the global flag bearer to protect this special but often misunderstood craft. It is our assertion that the sake that carries this seal of quality will mean that it has been made with the same skill and care that goes into every bottle made in Japan.

DOJIMA’S FUTURE

With the traditions and culture of the art of Japanese sake brewing as our cornerstone and foundation, we aim to put this exceptional brew, centre stage amongst the world’s alcoholic beverages. We aspire to see our unique sake become popular in the UK and for it to become identified with this country.