Shoutoku Shuzo

About Shoutoku Shuzo

Junmai Sake The ideal sake for meals.

Shoutoku Shuzo has long considered that “the true form of Junmai Sake is made from rice and rice koji,” thus decided to revive Junmai sake brewing since 1970's. Since then, we have come together with other sake breweries to establish the Junsui Nihonshu Kyokai to spread the awareness of Junmai Sake .
Our sake has the “umami” of rice with a gentle taste that enhances the flavor and taste of Kyoto's cuisines and its ingredients. We will continue to pursue the rich taste of Junmai sake while nurturing the food culture and traditions of Kyoto.

RiceWe face and perfect the challenge of rice growing alongside the local farmers.

We are always striving for the best quality rice by strengthening relationships with and working together with local growers.
As one of our strongest partners, not only does the Tanba Nishiyama Agricultural Corporation in Ayabe City provide the rice (Gohyaku-mangoku) for our “Iwai” (Celebration) and other key product lines, but they also conduct advanced research on organic cultivation and contribute to introducing new products.
Shoutoku Shuzo also collaborates with the farmers in Sagakoshihata area of Ukyo-ku, for rice-making and sake-making experiences for the general public.
We will continue to strive to bring even better-quality Sake from our local Kyoto rice.

WaterMade with Kyoto Fushimi's rich spring water.

Fushimi has prospered as a famous brewing area for a long time because of the abundance of high-quality water from underground.
Shoutoku Shuzo uses a large amount of this water that is pumped from a well on site.
Fushimi's soft water is a great match with the fermentation process and allows for a soft, smooth sake to be produced.

PersonPerson-to-Person
We pass down the history and changes over time.

Brewery of Shotoku Shuzo has been led by Hyogo Prefecture’s Tajima Toji and Fukui Prefecture’s Nuka Toji for many years up until the 2000s.
An employee from Shotoku has come to take on the role of Toji, who inherits the traditional brewing techniques.
Sunao Kuniishi is currently leading the brewery as Toji, as he continues to challenge the further innovation of traditional brewing techniques with new sensibilities.

Shiko KimuraKuramoto: Shikou Kimura Kuramoto: Shikou Kimura

The main pillar in supporting the Kura and sake brewing.

Sake is a Gift from Nature. Which was also born from Wisdom and Ingenuity of Our Predecessors.
We are truly blessed and honored to be involved with the mysterious world of “Sake Brewing” .
We continue to strive to deliver “delicious” and “fun” sake for everyone to enjoy.
Though our company has many young but enthusiastic talent – including our Brewery Master and Contract Farmers – we are devoted to bringing the best tasting Sake to you. We appreciate your continued support.

Sunao KuniishiToji: Sunao Kuniishi Toji: Sunao Kuniishi

Tradition and innovation.
The best sake for meals brewed by an up-and-coming brewery master.

Manufacturing Director, we aim to further innovate and nurture traditional craftsmanship with a fresh sense of creativity.
We are committed to deliver the “best in class meal sake” that has been nurtured by our ancestors.
We will continue to seek for pure Junmai Sake that embodies a delicate balance of aroma and taste, an elegant presence and refreshing finish.

Tanba Nishiyama farmTamba Nishiyama Farm Tamba Nishiyama Farm

Supports the sake brewing process from the rice production step.

Nishiyama Farm has been around for many generations in Ayabe City.
By taking advantage of the natural environment that provides mineral rich mountain soil and the day-night temperature difference it brings to the fields, Tamba Nishiyama Farm supplies the best rice grain resources for Shoutoku Shuzo brewing.

DOCUMENTARY OF SHOUTOKU SHUZOU SAKEDUKURI NI TUDOU

Coming Together to Craft Sake
A record and memoire of Shoutoku Shuzo's sake making documentary focuses on the Kuramoto's and Toji's deep and passionate feelings towards sake brewing.
This documentary portrays Shoutoku Shuzo in its natural light, where we not only continue to the tradition, but also continue to remain flexible, sensitive, and respectful to nature.