Sugii Shuzo

Sugii Shuzo, established in 1842 and located in Fujieda City, is a brewery known for its 'onko chishin' (learning from the past to develop new ideas) approach. While valuing traditions continuing from the Edo period, they revive ancient brewing techniques that were nearly lost.
Its most prominent feature is the commitment to traditional brewing that maximizes the power of microorganisms, such as 'Yamahai' mashing and 'Bodaimoto,' a technique from the Muromachi period. The harmony of deep acidity and powerful umami, born from skillfully manipulating natural lactic acid bacteria, radiates an overwhelming individuality that allows no pursuit from others.
Without being swayed by trends, Sugii Shuzo persists with its own philosophy. Its sake, which gains even more brilliance through aging, is supported by those who love 'authentic sake' that deepens the joy of dining.