EST. 1830
孝の司
Since 1830 — 岡崎市, Aichi
At 350 meters in the hills above Okazaki, Shibata brews with water so soft it barely registers as hard at all.
Shibata Shuzojo has brewed since 1830 in the mountains north of Okazaki, Aichi, at an elevation of 350 meters, using an exceptionally soft spring water, hardness 0.2, that the brewery calls Kansui ('divine water'). Centered on kimoto and yamahai — related traditional methods of building a natural yeast starter without commercial lactic acid — the house describes its mission as a return to sake's origins. That approach has brought seven gold medals at Japan's National New Sake Awards.
The house's standard label since the Showa era
Daiginjo — kimoto/yamahai, brewed with Kansui spring water; 7-time National New Sake Awards gold medalist
Brewed with Kansui, the ultra-soft mountain spring water
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Source: https://www.shibatabrewery.com/