Establishment 1921
The current brewmaster learned his craft at Takagi Shuzo, the renowned producer of “Juyondai (十四代).” As a testament to his potential, Mr. Takagi, the owner of Takagi Shuzo, entrusted him with their signature brewery rice, “Sakemirai.”
Only a select few breweries have the privilege of brewing sake with this exceptional rice. Over the past 15 years, he has played a key role in the brewery’s growth, increasing its sake production several times over. However, in 2013, Sumikawa Shuzo suffered a devastating flood that severely damaged both the brewery and its equipment.
While production capacity has yet to fully recover, the quality of the sake has reached new heights. Every effort is being made to craft exceptional sake that expresses deep gratitude to the customers who have supported us through challenging times.
COMMITMENT
We have been pursuing the sake of transparency. The transparency we mean is naturalness, simpleness, and pureness. Our final goal is to produce sake taste like water goes through a rice plant.
PRIZE
・SAKE COMPETITION 2016 GOLD MEDAL of Junmaiginjo
・SAKE COMPETITION 2015 GOLD MEDAL of Junmaidaiginjo
RICE
We use several types of sake from various area. To bring the each different potential of brewery rice out. We optimize brewing process by each rice. It's bit costly but we 100% use Yamadanishi for koji rice to enhance the quality.
WATER
Use only water trickling out of rocks in the mountain behind the brewery. It's very simple pure water but good enough to make the stable fermentation.
SKILL
We consider sake as food, so that the most important thing is safety. Brewery is kept clean and equipments are washed firmly. Besides, we pay attention to the distribution and logistics. We would like customers to enjoy fresh sake safely.
MIND
We are showing appreciation to nature in our hometown by brewing delicious sake. By using the traditional brewing method, we keep exploring the further possibility of Sake. Through continuing try and error, we understand the essential thing is simplicity.
