古よりの米作りの連綿たる歴史を伝える遺構として、私たちの郷土・唐津は、日本最古の水稲耕作遺跡である「菜畑遺跡」を有しています。穏やかな気候と肥沃な大地、豊かな水に恵まれ、米どころとして知られる佐賀県。ふっくらとした味わいの地酒の伝統を後世に引き継ぐため、ずっと変わらず佐賀県産の優良な米を酒造りに用いる、これが私たちの米へのこだわりの根幹です。 Our hometown of Karatsu has an archaeological site named Nabatake Ruins. This is the site of Japan’s oldest known wet rice field, which attests to the country’s long, unbroken history of rice cultivation. Blessed with a temperate climate, fertile soil, and abundant water, Saga Prefecture is one of Japan’s leading rice production locales. Our most important policy pertaining to rice is to consistently use high-quality Saga rice in order to preserve for posterity the tradition of local sake characterized by its mellow, full-bodied taste.

最高の仕込水を求め酒蔵を全面移転するという極めて稀な決断を出発点とする弊社には、水への究極のこだわりが現在も受け継がれています。昔より俗称「お茶の水」と呼ばれる名水の地より得られる最高の水、その保全に努めるとともに、類まれなるその柔らかな特性を酒造りに最大限活かすべく、日々研鑚を重ねています。 Insistence on good-quality water is a longstanding corporate tradition at Narutaki-shuzo, which started by taking the highly unusual step of moving its entire brewery in search of top-quality shikomi-water. We use water available on-site, which has been renowned since olden days as ochanomizu, or water for tea making. We toil day-in and day-out to preserve this rare water source, and to make the most of its exceptional softness in our sake making.

優れた酒造り集団の里として知られる唐津市肥前町、そこで育まれ伝承されてきた「肥前杜氏」の技により弊社の酒造りは歴史を重ねてきました。時代の変化の中で弊社も現在では社員醸造に完全移行しましたが、若手中心の社員が肥前杜氏の技と志をしっかりと引き継ぎ、伝統を基盤とした中で革新を盛り込んだ酒造りに日々励んでいます。 Narutaki’s sake making is rooted in the skills of Hizen toji (master brewers), nurtured and preserved in Karatsu City’s Hizen-cho, a hamlet long known for its many outstanding brewers. Changes in the times have meant that sake making today is conducted by our employees, who, though predominantly young, are thoroughly versed in the know-how and work ethics of Hizen toji, and aspire to a sake making that introduces innovation into the classic brew.