Wakazeki Shuzo

150 Years of Local Commitment, Aiming to Establish a Regional Food Culture.

It began in 1961, not as a single vision, but as a shared one. Three historic breweries from the Nakadori region came together, consolidating their bottling operations to create something new. This new brewery was founded on a simple, unwavering principle: an absolute commitment to their home. Every raw material—the sake rice, the yeast, the water—is sourced locally. And that commitment extends to the people: every single member of the brewery staff, from the brewer to the bottler, is a resident of Koriyama City.

The very name 'Wakazeki' is a promise, a name that embodies the spirit of a 'fresh and youthful brewery.' Their premium ginjo sake is crowned with the name 'Sakamizuki,' an elegant word from the ancient Manyoshu poetry collection that means 'sake banquet.' It's a name that reveals their noble aspiration: to create truly excellent sake worthy of celebration.

For the sixth-generation president, Heishiro Yamada, sake has a humble yet vital role. "Japanese sake is here to elevate the cuisine," he explains. "It doesn't need to be the star of the show, as long as it enlivens the gathering." This philosophy, which places harmony with food at the forefront, is why their standard sake is so thoughtfully crafted to be easy to drink, whether served perfectly chilled or gently warmed.

In an era calling for regional revitalization, President Yamada holds a firm belief. "For a region to truly express its unique identity," he insists, "it must cultivate a regional culture by pairing its food with its local sake." This is more than just a theory; it's a mission. It's the driving force behind their creation of a product using Fukushima's 'Tennotsubu' rice. "I am dedicated," he says with passion, "to working hand-in-hand with our local farmers to establish and promote a high-quality food culture for the world to see."