SHOUTOKU SHUZO

Brewing in Fushimi, Kyoto for over 370 years, Shoutoku Shuzo honors their ongoing commitment to producing Junmai sake, based on their belief that it is the truest form of sake. Shoutoku Shuzo’s sakes are soft and mellow on the palate, made with spring water from Fushimi, recognized as one of Japan's most famous springs. In addition to Yamadanishiki, Gohyakumangoku, and Nihonbare sake rice, the brewery actively uses other rice varieties unique to Kyoto, such as Kyo-no-kagayaki, Iwai, and Asahi No. 4.

A Gift from Nature

"Shoutoku" comes from the Zen Word "福以徳招" (Fuku-wa-Toku-wo-motte-maneku). This basically means "good fortune will come with good deed, and does not mean the happiness of oneself, but the happiness of all things."

Shoutoku Shuzo's history began when the Kimura Family started brewing sake in the central of Kyoto in 1645. Then moved to the current location in Fushimi during the Taisho Era. 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. Their sake has the “umami” of rice with a gentle taste that enhances the flavor and taste of Kyoto's cuisines and its ingredients. They continue to pursue the rich taste of Junmai sake while nurturing the food culture and traditions of Kyoto.

High quality raw rice is indispensable for making delicious pure sake. Shoutoku Shuzo has deepened corporation with farmers in Kyoto. As one of their reliable partners, not only does the Tanba Nishiyama Agricultural Corporation in Ayabe City provide the rice "Gohyaku-mangoku" and “Iwai” (Celebration) and other key product lines, but they also conduct advanced research on organic cultivation. Moreover, 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.

Brewery of Shoutoku 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 Shoutoku 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.

They continue to strive to deliver “delicious” and “fun” sake for everyone to enjoy as they believe that sake is a gift from nature born from wisdom and ingenuity of their predecessors.

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