Hiroki Shuzo Honten

An evolving brewery that crafts "phantom sake"

Hiroki Shuzo Honten resides in Aizubange Town. Today, it is a brewery so famous nationwide that there is hardly a sake fan who does not know the name of its signature brand, "Hiroki."

At the end of the 1990s, following the passing of the previous generation, the ninth-generation head, Kenji Hiroki, was contemplating closing the business. It was then, staking the brewery's revival, that he gave birth to the Muroka Nama Genshu (unfiltered, unpasteurized, undiluted) sake: "Hiroki." This sake ignited an explosive popularity, elevating the name of Hiroki Shuzo to national renown.

"The standard for Japanese sake rises year after year. Our brewery, too, must evolve." He states this without ever resting on his laurels. Bearing in his heart the desire "to always be among the top class of breweries in the nation," he continues, even now, to pursue a sake that will satisfy not only his customers, but himself.

Approximately 70% of the rice used is locally grown "Gohyakumangoku," harvested within a 15-kilometer radius of the brewery. "As a jizake (local sake)," he says, "I want to weave the terroir of our region into the sake."

The current lineup consists of "Hiroki," a sake he wishes the drinker to truly confront and engage with, and "Izumikawa," which has been beloved locally since ancient times. Though the raw materials may differ, the brewing process for both is identical. He brews his sake with an uncompromising commitment: "The entire production, at appraisal level."

Now, stating that "as a brewery, we have evolved, we have gained strength," he aims for even greater heights.