Wakashimizu Shuzo

An Appealing, Distinctive Sake That Makes You Want to Drink It Again.

Wakashimizu Shuzo is a brewery with a truly unique character. Tucked away deep in the mountains, this small brewery holds an unwavering commitment to one thing: pressing all of its sake using a traditional funé (trough) press. Their dedication to "local" is absolute. The rice is Chiyonishiki from Hirata Village and Fukushima's 'Yumenokaori'. The yeast is 'Utsukushima Yume yeast' and 'Kirameki yeast', both developed right here in Fukushima. This is all brought to life with pure spring water from the Abukuma mountain range. This is a brewery that is profoundly and sincerely dedicated to the true specifications of jizake.

Leading this charge is Executive Director Yoshinori Sato, a toji (head brewer) who took an unexpected path. He entered the family business several years ago, making a dramatic career change from a different world: automotive engineering. He swapped his steel tools for the well-worn, traditional wooden implements of the brewery. "The very first thing I tackled was the branding for our signature 'Wakashimizu'," he explains. He expanded the lineup, adding specially designated sakes to the standard offerings, giving the brewery's portfolio a new breadth.

"Our sake is, as a whole, robust and full of flavor. Because of that, it's often called 'unconventional' (laughs). But to be honest, I find that pleasing," Mr. Sato says with a smile. This philosophy is what gives birth to their unforgettable brews: from 'Yamamba', a sake inspired by the rustic doburoku (unrefined sake), to 'Kokoshu', a sake patiently aged for over a decade. Each one has a distinctive, connoisseur's flavor that, once tasted, is impossible to forget. Looking ahead, he plans to continue taking on the challenge of brewing sake that is not just "easy to drink," but also possesses a powerful, unshakeable character.