Our Producers
AKABU
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 devasted 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.
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. The average age of a kurabito (sake brewery worker) at KID is 29 years, and it is collectively the KID goal to create the standard for next generation Sake in Japan.
MANZAIRAKU
Located in Ishikawa Prefecture, Manzairaku was founded in 1716 during the Edo period. Manzairaku is surrounded by nature in Hakusan City, approved by the Japanese Govnernment as the first Geographical Indication* for sake production. It is known for having high quality water and clean air. Ishikawa Prefecture is also famous for one of the best areas for sake production. *A geographical indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. For example, France’s Bordeaux for wine and Italy’s Gorgonzola for cheese. Manzairaku cultivates their own rice for some of their sake as they are very local-production orientated. They have exported their products to other Asian countries, and now finally landing on the U.S.
Manzairaku means, “be happy always” (Manzai – always, and Raku – happy). Their craftsmanship is to produce sake that brings brightness to your life.
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The Yachiya family has been crafting sake since 1583, originally made exclusively for the leading general of the Kaga region, Maeda Toshiie.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.
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.
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.
