Our Producers
NISHIDE SHUZO
With over a century of history, located in the Kaga region, Nishide Shuzo operates under the mantra that “sake brewing is our life.”
Nishide brews handmade sake, with only 3 employees, just as it has had for the past 5 generations.
KUHEIJI
“It all begins in the rice fields.”
The KUHEIJI brand believes the job of brewing is filled with both romance and drama, and it all begins in the soil of their locations in Nagoya, Kurodashō, and Morey Saint Denis, where every year we pay particular attention to the changes that affect our crops.
Only by cultivating our own rice can we experience the story that is written out in the fields with every vintage and terroir.
HEIWA
SHUZOU
Located in a valley in Kainan City, Wakayama, lies what was once originally built as a temple, but now stands as Heiwa Shuzo, renamed after the end of the Second World War (Heiwa translates to “peace” or “harmony”). While the brewery has been making sake for 4 generations, the KID brand itself is quite young, only having started production about 10+ years ago.
They have KID sake line ups, KID Muryozan series as well as Tsuru-Ume for their craft fruit sake.
OHMINE
SHUZO
Ohmine Shuzou, located in Mine City, Yamaguchi, resumed operations in 2010 after a 50-year hiatus and in 2018, unveiled a state-of-the-art facility reflecting Toji and owner Akiyama-san's passion and vision. Collaborating with Pharrell Williams and Nigo starting in 2020, they're revolutionizing the craft sake industry. Ohmine has perfected the delicate balance of acidity and fruitiness, overcoming the challenges of bacterial interference in sake production. Their innovative approach combines effective temperature control and ideal alcohol content.
KAGATSURU
The Yachiya family has been crafting sake since 1583, originally made exclusively for the leading general of the Kaga region, Maeda Toshiie. When Maeda moved to Kanazawa City, he brought Mr. Yachiya with him, and in 1628, the brand name, “Kagatsuru” was established giving a nod to the Kaga region itself and Tsuru, the Japanese name for crane, believed to live for a thousand years, bringing good fortune and happiness.
AKABU
SHUZO
Leading the Sake industry in Japan out of Iwate Prefecture is Akabu’s 6th Generation, the young and talented Master Brewer, Ryunosuke Furudate.
Guided by their passion, Furudate and his team harness every bit of their soul to evolve sake production as we know it.
Established in 1896, the original brewery was devastated by the Tohoku earthquake in 2011 and suffered complete destruction. It was in 2013 that the new brewery was built in Morioka City, and in 2014 the current era of Akabu was born.
Despite the youth of this new generation, within their first few years, Akabu was awarded the Gold Prize in the Annual Japan Sake Awards 2016, followed by the distinction as the #1 ranked sake producer in all of Iwate.
SHIBATA
SHUZO
Shibata Shuzo was established in 1830 in Okazaki City, Aichi Prefecture, and is currently led by the Shibata family’s 8th generation President.
The village is called, “Kanzui” or “God’s water.” The water itself is outstandingly soft (water hardness of 0.2), and is one of the softest waters in all of Japan.
Shibata uses this Kanzui water for every step in the sake production process, including for Shikomi Mizu, or preparation water.
Led by Shizuka Ito, one of very few female Toji (brewery master) in Japan, Shibata sits at an elevation of 350 meters above sea level, and thereby benefits from cool summers and extremely cold winters.
ABE SHUZO
In 2015, ABE SHUZO, a Niigata-based brewery, underwent a revival under 6th-generation leader Yuta Abe. Returning to Kashiwazaki, he aimed to create a brewery the town could cherish. Using exclusively Niigata rice and yeast, Abe prioritizes local resources. He innovates by crafting cola from sake lees for those unable to consume sake and focuses on sustainability by repurposing lees as brewer's alcohol and fertilizer for farms.
Driven by the mantra "Enjoy Fermentation," Abe and his team emphasize flavor over efficiency. They halt fermentation not solely based on alcohol content but when they sense optimal flavor, allowing batch variations. Ranked #1 in Niigata by 'Sake Times,' Abe proudly represents the region's rich sake tradition, now reaching audiences in the States.
