Omoya Shuzo

Omoya Shuzo is a brewery located on Iki Island, known as the birthplace of barley shochu in Japan. Founded by first-generation Kakuzo Yokoyama, the brewery long focused on shochu production.
After a hiatus in sake brewing due to the retirement of their aging Toji (master brewer), the brewery revived its sake production with a new facility, rekindling the sake culture of Iki Island. They invited Toji Taizo to lead the brewing, practicing a fusion of traditional techniques and modern quality control.
For brewing water, they use carefully selected groundwater, chosen after surveying over 20 water sources across the island in search of the ideal water. All sake rice is premium-grade Yamada Nishiki grown on Iki Island, and the entire brewery is kept under full refrigeration at a constant 5 degrees Celsius, maintaining the optimal environment for yeast. Through meticulous data recording and analysis, they ensure high reproducibility, driven by an unwavering passion to create truly exceptional sake.
The brewery also demonstrates environmental responsibility, including installing filtration systems for rice washing water to protect the surrounding environment, embodying a philosophy of coexistence with the local community.