Hakurei Shuzo Co.,Ltd.
949 Aza Yura,Miyazu-City,Kyoto-Pref,Japan
Profile of the brewer
The Nakanishi family was originally engaged in business as a shipping agency, and in the third year of the Tenpo yera(1832) they started a sake brewery using rice collected as land tax from the territory of Tango Yura as a village headman (shoya).
Before the brewery rises Tango's Mt,Fuji,called Yuragatake,which is part of the Oezan Range.The water used in making sake at the brewery is sand-filtered"Fudo"mountain spring water from the Fudo fall,running halfway down the mountain.
Our major brand,Shuten Doji is named after the legendary ogre of Tango's Oezan mountains,because
we use the Fudo mountain spring water from the Oezan Range when making sake.
We continue to brew our sake with distinctive mountain spring water combined with rice best suited for brewing sake,such as "Kyotoiwai"and"Gohyakumangoku," from the harsh climate of the Sea of Japan.
Philosophy of sake brewing
The Fudo mountain spring water used as the basis for brewing our
sake has a mysterious power the can easily brew both sweet and bitter-flavored sake,although it is
It can be said that this is the essence of Shuten Doji,Kyoto's local brand. Furthermore,our chief
brewer(toji) fully utilizes all the important conditions for sake brewing,such as high-quality rice
grown in Kyoto and the harsh winter of the Sea of Japan,creating the delicious flavor of"Shuten
Message to our customers
The traditional method of Japanese sake making has been handed
dowen generation to generation by sake brewers(kuraudo). No matter how much technorogy develops in the future, as far as we know the sake made by the hands of sake brewers is the best since the dawn of history.
Shuten Doji, a Kyoto local brand, will continue to be brewed in the traditional way by chief
We will devote ourselves to protecting and making the most of water, nature's blessing, and
will cherish the local people and rice and serve our customer with quality products.
Introduction of products "ShutenDoji"
||Jyunmaishu,with velvety smoothness
ando elegant flavor.Its
pleasant aroma and rich, full flavor should be matched
dishes of compatible flavor.
||The taste and Ginjyo aroma of Mitaiken
created by the rice best
suited for sake, Kyotoiwai have a smooth, light touch
unfolding aromas of fruits and flowers.
|Junmai Ginjyo Mitaiken
||Mellow sweetness harmonizes with
flavors. Dishes with creamy flavors go well with this
mellow, creamy flavor.
|Jyunmai for export
||Jyunmaisyu combines full-bodied,
smooth, savory and acidic
tastes. Boiled crab, veal cutlets, homard lobster salad.