Shimizuya Shuzo is a brewery has just restarted brewing for the first time in a quarter-century. It was established in 1873, but they stopped brewing in 1985 because interests in alcohol beverage were diversified and its demand recessed severely. The 6th generation decided to restart to produce SAKAEMASU to revive the sake culture in 2010.
To consider the development of sake culture from a higher viewpoint as an international standard, “vintage” way of thinking is essential. To produce high-grade aged sake, all our sake are brewed with the method used for highest-grade of sake.
It’s too early to participate in the competitive exhibition because it’s still young after its reconstruction.
The story of SAKAEMASU had started from Niigata prefecture. When our founder birth in Niigata firstly started this brewery, what he had done first was to look for the high-quality water source. and then the place they found was Tatebayashi-shi, Gunma Prefecture. We respect the spirit of founder and use Gohyakumangoku, which is Niigata's most famous brewery rice for brewing.
It is said that the underground water from High Plateau Oze which crosses Niigata and Gunma flows into Tatebayashi-shi, Gunma prefecture. This underground water flows underground for a long time, so containing full of mineral and it's quite an important nutrient for yeasts to ferment. Because of the high-quality water in Tatebayashi, lots of famous food factories of Japan such as Shoda Soy Sauce, Nisshin Flour Milling, Calpis, and Bulldog Sauce are located in this place. We use the excellent water for brewing.
Our sake brewing is always with a prayer ``discover the real joy of sake`` for all the people taste SAKAEMASU. To make this happen, we make a complete use of the methods of water absorbing, box koji, long-term moromi fermentation, and funeshibori which normally used only for the highest quality for our brand ``SAKAEMASU``.
To consider the development of sake culture from a higher viewpoint as an international standard, ``vintage`` way of thinking is essential.
There's no expiration date in sake. If preserving sake at a suitable temperature and environment, the components of sake get loose and become various layers of taste.
Besides, materials of sake are only rice and water, so the quality of rice highly affects the taste of sake.
We believe that enjoying the difference of rice expand the sake culture.
HISTORY OF WORKS