Junmaishu Aizu
Clear water and thorough low-temperature management. Brewing sake with a fresh flavor.
At Aizu Shuzo, the next-generation brewery head is steadily emerging.
It has been roughly thirteen years since Keita Watanabe, a graduate of Tokyo University of Agriculture's brewing science program, who also studied at the Fukushima Sake Academy, joined the brewery. He is now fully immersed in the craft of sake brewing.
"I want to make Japan's most delicious sake! I want to create sake that pairs with food and brightens the atmosphere of any gathering. Aizu has the crucial ingredients to make that happen: the water and the rice," Watanabe passionately declares. "Nameless, yet delicious sake. That is my ideal."
His guiding philosophy is that sake with too much overt personality is not something one can drink continuously. Therefore, why shouldn't there be a sake whose very lack of distinct features is, in fact, its greatest feature?
One of the most critical elements, water, is drawn from the brewery's well. This groundwater is an "ultra-soft water" with a hardness of 0.8 to 1. Sake brewed with this water, without exception, possesses a soft mouthfeel, with an umami that gently and smoothly permeates the palate.
It serves as a keen reminder of just how profoundly important water is to the final taste of sake.
Aizu Shuzo
🐾 Welcome, welcome! 🐈 It's me, Fukuneko! It's November starting today 🗓 My fur is getting upgraded to its autumn/winter version, meow! 😺
Today, I'm going to introduce Aizu Shuzo, a historic brewery founded over 330 years ago in Minamiaizu, nya! 🐱
Tell me how you feel with an emoji, nya! 😸
Love learning about the brewery's dedication! → ❤️
Want to tell a friend! → 🙌
Want to know more! → 🔥
Aizu Shuzo continues to evolve, incorporating cutting-edge technology while protecting its traditional methods.
They brew soft, round, and clean sake 🍶, making the most of the local terroir by using local ingredients like sake rice from Minamiaizu and ultra-soft water pumped from 40 meters underground.
Led by the 9th-generation head and Toji, Keita Watanabe, the "delicious" taste is created by the handiwork of every single person working at Aizu Shuzo.
🏘 Aizu Shuzo @yamanoi_aizu_sake 📍 603 Anazawa, Nagata, Minamiaizu Town, Minamiaizu-gun, Fukushima Prefecture
Their main brands include "Aizu," a "local production for local consumption" sake with many long-time fans, and the new brand "Yamanoi," which was born from the desire for people to enjoy sake without any preconceptions 🍶.
Keita Watanabe (the 4th person in the picture), who currently serves as president, brewery head, and Toji, was born in '87. He's striving with youthful energy to make the brewery one that will last for generations.
Enjoy it while thinking about the passion poured into every single bottle by the brewers and the land of Minamiaizu, nya! 😺🍶
Good rice, good water, good people. Fukushima sake 🍶
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