Aoki Shuzo (青木酒造株式会社)

Where to buy

What kind of brewery is it?

The brewery was founded in 1805. In 1959 the Isewan Typhoon flooded it with seawater and left it destroyed. The 13th-generation president at the time turned at once to rebuilding, and from there began a new approach to brewing focused on flavorful sake. From around then the brewery took up the traditional yamahai method.

What makes it distinct

Style

Sake is honjozo grade or above, with yamahai and kimoto starters as the main methods. Fermentation is run to completion, aiming for a crisp sake.

Yeast

No yeast is added; the brewery relies on its resident house yeast.

Ingredients

Only sake-brewing rice is used.

Master brewer

The toji is listed in the company profile.

Visiting

• Tours

Brewery tours are by reservation only and free, for groups of three or more, booked by email, phone or fax. Visitors arriving by car or bicycle cannot taste.

Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: yamahai.co.jp