Mikawa Shuzojo

"Mikawa Shuzojo" is a brewery located near the Asuwa River in the eastern part of Fukui City. Under the leadership of the 6th generation Kuramoto Toji, Mr. Kinya Mikawa, the brewery stubbornly preserves traditional methods, steaming rice in an old-fashioned "Wagama" (Japanese cauldron) and pressing all sake using a "Kibune" (wooden tub).
They are committed to using 100% Fukui-grown rice, such as "Gohyakumangoku" and "Yamada Nishiki," and even cultivate their own rice fields. About half of their production is "Yamahai" brewing without added yeast, cultivating natural yeast inhabiting the brewery. By taking 50 to 60 days—nearly double the usual time—to slowly nurture the yeast starter (moto), they create unique, rich, and umami-filled sake with intense acidity that defies conventional expectations of sake.