Founded in 1889 as a rice merchant in the Saku region (Nagano), Tomono Shuzo has drawn on over 120 years of expertise to produce sake since 1901. True to its philosophy of local sake, the house exclusively uses spring water from the Yatsugatake mountains and two renowned local rice varieties: Miyama Nishiki and Hitogocochi.
Committed to preserving the full quality of its raw materials, the brewery washes its rice by hand in small batches and applies bottle pasteurisation followed by rapid cooling in order to retain the freshness and vibrancy of the sake.
Across its cuvées, from Sawanohana to Beau Michelle, Tomono Shuzo seeks above all balance and elegance, crafting authentic sakes designed to pair harmoniously with meals and reflect the terroir of Shinshu Saku.
