EST. 1950
副将軍
Since 1950 — 水戸市, Ibaraki
A Mito house whose in-house yeast strain, developed in 1977, became a national standard used across Japan's sake industry.
Meiri Shurui traces to the Ansei era, when a brewer named Takakura came from Echigo (Niigata) to Mito and founded Kato Shuzo; the company was incorporated as Meiri Shurui in 1950. In 1977 its own researcher, Ogawa Riki, developed what became known as Ogawa yeast, later adopted by the Brewing Society of Japan as Association Yeast No. 10 and used by breweries nationwide. Under its Fukushogun label, the house's daiginjo has won gold at the National New Sake Awards a combined 15 times.
Daiginjo — brewed with in-house Ogawa yeast (Association Yeast No. 10); 15 combined gold medals at the National New Sake Awards
Honjozo — gold medal, Wine Glass Award for Sake
Daiginjo — ABV 13%, also available in a lightly sparkling version
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Source: https://meirishurui.com/about/