Kikunotsukasa Shuzo

Kikunotsukasa Shuzo is known as the oldest brewery in Iwate Prefecture, and is carving a new history after moving from Morioka to Shizukuishi. It uses clear underground water born from the rich earth of Mt. Iwate as brewing water, pumping up water springing from the underflow of the Nakatsugawa River from a well. The water quality is soft water containing moderate minerals, and this clear water polished by the earth of Iwate forms the foundation of sake brewing.
Based on the philosophy "Manufacturing knows selling, selling knows manufacturing. Delivering a cup filled with sincerity through the unity of production and sales," they are particular about non-filtration (muroka), valuing the natural taste without using any activated carbon. Soft water brewing makes it easier to bring out the flavor of the rice, and by slowly fermenting at a low temperature for over three weeks, they finish it into a sake with a vivid aroma and a sharp, well-defined taste.
Centering on Iwate Prefecture's sake brewing rice "Yu no Ka," "Gin Otome," and "Gin Ginga," over 90% of the rice used for sake brewing is locally sourced. They adjust the polishing ratio (seimai-buai) finely for each variety through 100% in-house milling, practicing sake brewing that embodies the Shizukuishi terroir.
While inheriting the traditional techniques of Nanbu Toji, they support the local sake culture as a representative brewery of Iwate Prefecture with sake brewing that fuses modern quality control.