May
30
Tsushida Shuzo
In early 20th century Japan, modernization transformed sake production for efficiency and consistency. Yet Tsushida Shuzo revived ancestral methods—minimal rice polishing and the natural kimoto fermentation process—to create robust, flavorful sakes that honor tradition. Their harmony with nature yields profound depth, delivering sake’s timeless essence. Kanpai!
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May
30
Nakazawa Shuzo
Nestled in the foothills of the Tanzawa Mountains near historic Odawara, Nakazawa Shuzo has been crafting exceptional sake since 1825. Today, the 10th and 11th generation brewers continue this legacy using meticulously traditional methods. The brewers maintain the art of hako koji cultivation, gentle funashibori pressing, and careful hand-pasteurization in tobin bottles – time-honored techniques […]
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May
30
Takeda Shuzo Co.
Takeda Shuzo was established in1866, when Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat anchorage in the snowy town of Joetsu, Niigata prefecture. Today, the ninth generation brewer Masanori Takeda continues to honor his families legacy as the steward of the award-winning Katafune line of sake.
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May
30
Koyama Honke Shuzo
Koyama Honke Shuzo was founded in 1808 by Matabee Koyamaya, who mastered the art of sake brewing in the Nada and Fushimi regions. The brewery is located in Sashiogi, Saitama City, near the Arakawa River and the Tone River and their 4 famous springs. The brewery is known for its fusion of traditional techniques with […]
