EST. 1910
寿
Since 1910 — 周南市, Yamaguchi
A brewery preserving the slow, hands-on kimoto method under the maxim 'koji first, starter second, mash third.'
In Shunan, Yamaguchi, Nakashimaya Shuzojo has brewed since 1910, keeping alive the traditional kimoto method of building a sake's yeast starter -- a slower, hands-on craft passed down from the Edo period. Guided by the maxim "first koji, second yeast starter, third the main mash," the brewery treats every stage with care. Its focus is simple: brew sake worth remembering, made to be enjoyed for generations to come.
Kimoto Junmai Daiginjo, Kimoto Junmai, and an extra-dry Kimoto Junmai
Junmai Daiginjo, Junmai Ginjo, and unfiltered raw Junmai, among others
Junmai Daiginjo, Tokubetsu Junmai, and Junmai Ginjo 西都の雫, among others
[AD] This section contains affiliate links (Rakuten). Products are Rakuten search results (prices/stock may vary). Terroir HUB does not sell sake. Underage drinking is prohibited by law.
Source: https://nakashimaya1823.jp/