Brand's products Kamihei Shuzo

Founded in 1789, the company Tateya Shuzoten, predecessor of Kamihei Shuzo, produced at the origin of the Doburoku (not refined sake). In 1845, she embarked on the manufacture of authentic saké. Today, Kamihei Shuzo is the second oldest brasserie of Saké of Iwate Prefecture, perpetuating a passion for making saké that has lasted for more than 235 years.

This tradition is perpetuated by the Toji (master brewer) Katsuyoshi Sasaki, who is dedicated to the development of exceptional products that make the happiness of many consumers. He continues to perfect his art by taking advantage of the exceptional skills of Nanbu Toji. This is the only brasserie of Sake in the city of Tono, with more than 235 years of history and perpetuating the technique of "Nanbu Toji".

This technique originates in the IWate prefecture. There are several groups of Toji (Masters Brasseurs) in Japan, whose most important is Nanbu Toji. The city of Tono, where the brewery is, is a bowl surrounded by mountains rich in kind, located between 1,000 and 2,000 meters above sea level. The low winter temperatures are conducive to the manufacture of saké.

The difference between maximum and minimum temperatures is important. This climate allows rice to sak well. This brewery, saké manufacturer and beer, uses water, air, rice and hops in Tono City. The company has ISO 22000 and HACCP certifications

Lle Toji (master brewer) Katsuyoshi Sasaki declares to use a very low mineral water for the manufacture of saké. This very soft water slows down the fermentation process, which gives a softer and more refined saké, but also makes the manufacturing process more laborious.

The Kamihei Shuzo house meets a resounding success with its sparkling saké from a second bottle fermentation. To get the pretty dew color, the Toji uses red yeast. The brewing water comes from Mount Rokkushisan, the second highest mountain of Iwate Prefecture. The groundwater flowing from the mountains are abundant. As they use clean underground water for brewing, their products are known for their purity and clarity.

Kamihei Shuzo is distinguished by integrated production, rice grown on site to the manufacture of saké. They started producing rice in Saké in 2020. Their objective is to control the entire sector, the production of rice to the manufacture of saké, as a wine estate, following the principle "brewing the saké with a focus on the Rice". They grow varieties of rice such as "Yuinoka", "Miyamanishiki", "Ginginga", "Hitomebore" and "Kamenoo".

Yuinoka: Yuinoka rice was developed by Iwate Prefecture for more than 10 years. As it has few unwanted aromas such as proteins, it makes it possible to develop a beautiful saké. Miyamanishiki: Miyamanishiki is suitable for cold regions. The saké elaborated from this rice has a refreshing and lively taste. Ginginga: local rice adapted to the manufacture of the saké.

Ginginga has excellent resistance to cold and a big grain. It is suitable for making saké. Its taste is clear and refreshing. Hitomebore: Hitomebore is often consumed as meals in Japan. It is a popular rice produced in the Tohoku area. You can taste his sweet flavor that is clean. Kamenoo: Kamenoo was popular in many regions in the past, but the number of producers decreased because of the difficulty of its culture. Recently, it has been used as a fantastic rice for the saké.