EST. 1873
雄東正宗
Since 1873 — 小山市, Tochigi
A five-generation Oyama kura that presses every grade of sake, from tabletop to daiginjo, the traditional way.
Sugita Shuzo was founded in 1873 when Fusakichi Sugita relocated from Niigata's Chuetsu region, drawn by the quality of the water in what is now Oyama, Tochigi. Five generations later, the kura still draws its brewing water from underground springs fed by the Nikko mountains and holds to an ethos of sparing no effort. Every grade of its Yuto Masamune line, from everyday table sake to daiginjo, is pressed using the traditional sase-shiki fune-shibori method — a wooden box press rather than a mechanical one. The result is what the brewery calls simply 'sake that tastes like sake.'
Daiginjo — the kura's signature label, good served warm (nurukan)
Junmai Ginjo — 100% Omachi rice from Okayama, polished to 55%, sake meter value +3, acidity 1.7
Junmai brewed by kimoto — a slow, traditional lactic-starter method — an aged style with a clean finish
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Source: http://sugitasyuzou.co.jp/