Jizake (Ji-Sake) 【地酒】
Literally, it means local Sake. Jizake means brewed Sake mainly produced by smaller brewers. It is used sometimes in contrast with national brand. Such brewers are located all over Japan. They usually brew characteristic Sake local by local which usually is best pairing with local tastes and foods.
Kuramoto 【蔵元】
A Sake brewer. Now we have about 1,500 Kuramoto in Japan. Their average sales amount is about USD 3million per Kuramoto. Among them, only 10 Kuramoto ship more than 10,000Kl (2.6millon gallons) volume of Sake annually, but over 1,100 Kuramoto ship only less than 200Kl (53,000gallon). So it can be said that Sake industry is operated and supported a lot by smaller businesses in Japan.
Toji 【杜氏】
A tile of chief Sake brewer. Toji has responsible all for brewing Sake at Kuramoto. Historically, Toji leads group of labors of brewing Sake in Kuramoto seasonally. They are in charge of producing Sake only in Sake brewing season mainly in winter, and in other seasons, they go back home and are in charge of farming. Over 30 years ago, more than 70% of Kuramoto ask such seasonal Toji as responsible brewer of their Sake. But now, it is common that Kuramoto owner or their employee leads Sake brewing as Toji as well.