Joyo Shuzo

Founded in 1895, Joyo Shuzo is today the only brewery in the Yamashiro region, south of Kyoto, a terroir historically renowned for its ume plum trees and the softness of its underground waters, which are particularly suited to brewing.

Sourcing local rice varieties such as Kyoto Iwai or Yamada Nishiki from Hyogo, the house crafts a diverse range of aged, raw and unfiltered sakes characterised by a fresh umami and a lively acidity, following a expertise perpetuated since its founding under the name Shimamoto Shuzo, then continued under the name Joyo Shuzo since 1973.

Faithful to small-batch artisanal production, now led by the fourth generation Toshihiro Shimamoto, the brewery favours high-quality ingredients and meticulous brewing, while taking on new challenges each year to create a sake rooted in its terroir, designed to accompany food and always delivering a harmonious tasting experience.