EST. 1880
谷櫻
Since 1880 — 北杜市, Yamanashi
A Yatsugatake foothills brewery polishing all its own rice, pairing kimoto tradition with wine-culture dryness.
Tanizakura Shuzo brews at the southern foot of the Yatsugatake mountains, using soft water drawn from the Yatsugatake Kogen spring group and traditional methods — kimoto starter-making and fune-shibori pressing. All rice polishing is done in-house, including JAS-certified organically grown rice. Guided by the belief that sake should be "the best supporting role for food," the brewery aims for a dry style suited equally to Japanese cuisine and wine culture.
Junmai Daiginjo — top prize at the Hong Kong International Wine & Spirits Competition
Daiginjo — gold medal at the Los Angeles International Wine Competition
Named for the brewery's founding-era trade name, Kosen'ya
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Source: https://www.tanizakura.co.jp/