Tokoro Shuzo

Tokoro Shuzo is located in the innermost part of the Nobi Plain, with Mt. Ibuki in the background, near the border of Gifu and Shiga prefectures, in an area with good water quality on the upper reaches of the Ibi River. About 90% of its production is "Junmai sake" made only from rice and water (and microorganisms), and more than half is shipped as "Namazake" (unpasteurized sake), with all products shipped as "Muroka Nama Genshu" (unfiltered, unpasteurized, undiluted sake). While inheriting traditional brands "Sakura Chiyo no Haru" and "Ibi no Kura," it started developing the "Bojimaya" brand in 2000, practicing brewing that emphasizes rice umami and acidity with the concept of "sake is for dining." By traditional methods using a rare "Yaegaki" press, it realizes a sake quality with high alcohol content and high acidity utilizing the characteristics of Muroka Nama Genshu, brewing Japanese sake with long-term aging potential that can withstand several years of aging.