Aramasa Shuzou

Since its founding in 1852, Aramasa Shuzou has upheld deeply rooted traditions in sake brewing. One of our greatest points of pride is crafting junmai sake using Kyokai No. 6 yeast, an ancient sake yeast strain discovered in-house over 90 years ago. We also adopt the traditional kimoto method, established during the Edo period, which involves no added ingredients.

We own 48 wooden brewing barrels (kioke), and all of our sake is crafted using these barrels. To preserve this traditional craft, we have established an in-house Kioke Workshop dedicated to the maintenance and restoration of wooden barrels.

Additionally, in the Uyashinai district on the outskirts of Akita City, we promote pesticide-free cultivation over 30 hectares of farmland.

Aramasa Sake Brewery is committed to preserving and nurturing Japan’s traditional fermentation culture, ensuring it is passed on to future generations.