Sentoku Syuzou

Tourist attraction

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In 1903, the brewery was founded as Tsunetomi Syuzou Limited Partnership in Osemachi, where the company stands today. The combination of excellent groundwater and rice brought about the tasty sake.

In 1961, the company assumed the present name after mergers. In addition to daiginjo, junmai-ginjo, junmai, and other sake (rice wine) lineup, the brewery recently started making drinks popular among female sake enthusiasts, such as low-alcohol and slightly sparking rice wine and plum wine.

Preparation of sake takes place in winter. On a winter day, the brewery starts to bustle with activities before dawn, where steamed rice is being stirred to make koji (rice malt). The sake-making process takes the following steps; rice polishing – rice steaming – koji making – dan-jikomi (stepped preparation) – moromi (fermented mash) – and new brew. The entire process from rice polishing to new brew takes about 60 days, through which the brewers keep vigilant eyes on the development of sake.