Yamahai Junmai Ginjo Kazegahuku
Brewing with the full force of the entire brewery staff
Shiraishuzoten stands along an old highway in former Aizu-Takada Town, home to Isasumi Shrine, said to be the very birthplace of the name "Aizu."
Founded in 1765, the brewery previously operated under the trade name "Miyakawaya." According to the ninth-generation head, Eiichi Shirai, "When I was a child, we had an Echigo Toji (brewmaster). Later, a Nanbu Toji took over, and now, all of us brewers make sake together through discussion."
As the toji aged, the ninth-generation Mr. Shirai stepped up to lead. Today, all seven brewers combine their strengths to brew sake. Despite its small size, the brewery has won Gold Prizes at The Annual Japan Sake Awards for ten consecutive years. Mr. Shirai humbly insists that their collective approach to brewing—not relying solely on a single master—"just happened to turn out well." Yet, this is a brewery of deep resilience, home to brewers who represent the second generation of their family to work in the kura (brewery).
The brewery features two signature brands: "Bandaiho," a long-standing sake beloved by the local community, and "Kazegafuku," a brand launched by the ninth-generation head. This sake is brewed using organic "Gohyakumangoku" rice grown in Aizu, meticulously cultivated by the "Kaze" (Wind) Natural Farming Association.
Unusual for Fukushima Prefecture, the yamahai brewing method is central to their main brands. Another defining feature of this brewery is its clear distinction in shipping hiire (pasteurized) and nama (unpasteurized) versions of its sake.
Shiraishuzoten
Shiraishuzoten, established in 1765 (Meiwa 2) in Aizumisato Town, is the brewer of "Bandaiho" Daiginjo, which won a Gold Prize at the Reiwa 6 (2024) Annual Japan Sake Awards, marking its 11th consecutive win. Today, we had the valuable opportunity to speak with Mr. Eiichi Shirai, the ninth-generation brewery head.
Shiraishuzoten's signature brands are "Bandaiho," which continues to be loved by locals, and "Kazegafuku," which uses organic Gohyakumangoku rice grown by trusted partner farmers. In addition to the brewing methods passed down through generations at this historic brewery, all the brewers reportedly work together cohesively and meticulously each year to pursue the creation of sake that they themselves find delicious.
A recommended sake for the upcoming season is the "Kazegafuku [Gold] Yamahai Junmai Ginjo Nakadori Nama." It is a nama sake (unpasteurized) Junmai Ginjo, brewed using the yamahai method and slowly aged at low temperatures for 10 months. Mr. Shirai says he enjoys pairing it with his favorite salt-grilled ayu (sweetfish), but it also pairs well with richly flavored stewed dishes 🍶✨.
▶︎ Kazegafuku [Gold] Yamahai Junmai Ginjo Nakadori Nama
🏘️: Shiraishuzoten 📍: 1862 Nakamachi, Nagaino, Aizumisato Town, Onuma-gun, Fukushima Prefecture
Mr. Shirai remarked that they are able to brew sake because of the farmers who grow the rice. He mentioned that his partner farmers are interested in planting Fukunoka rice 🌾, so we may see an increase in sake made from Fukunoka instead of Gohyakumangoku in the future. This year's brewing season will begin in mid-November. We look forward to the sake that Shiraishuzoten will brew in the future 😊. ㅤ
#Fukushimasake #Fukushimasake #IloveJapanesesake #Shiraishuzoten #sakabrewery #sakebrewing #JunmaiGinjo #ponshutagram #ponshu #localsake #FukushimaPrefecture #Aizumisato #sakelover #fukuneko_fukushima #sake #japanesesake #sakestagram #sakebeginner #sakebeginner #connectwithsakelovers #connectwithsakelovers #sakelover #cheerswithsake #sake🍶 #drinkstagram #sakelover