Tanizakura Shuzo (谷櫻酒造)
Tanizakura Shuzo is a brewery in Hokuto, Yamanashi, founded in 1848. It makes sake with water drawn from the spring-fed Yatsugatake southern foot.
- Makes
- Sake
Where to buy
What kind of brewery is it?
The brewery began in 1848 as the Komiyama brewery, and coins found on the site gave it the trade name Furusenya. The company became Tanizakura Shuzo Ltd. in 1955. After the grade system ended in 1992, it made only specially designated sake, and from 1998 it has brewed using the kimoto method.
What makes it distinct
- Water
- The brewery uses groundwater from a deep well, part of the spring water of the southern Yatsugatake plateau.
- Ingredients
- All the rice used for brewing is milled in-house.
- Style
- The brewery makes its sake by the kimoto method, growing lactic acid bacteria naturally and brewing with kura-tsuki yeast.
- Also
- Some daiginjo are pressed in the traditional fune press, with pressure applied slowly over at least three days.
Visiting
- Shop
The on-site shop sells the full Tanizakura range, and tasting is free, though only some products are currently available to taste. Hours are 8:30 to 17:00 on weekdays, and the shop is closed on Saturdays, Sundays and public holidays. Drivers cannot taste. Brewery tours are currently suspended, and the brewery says it will announce their resumption.
Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: tanizakura.co.jp