Sugii Shuzou

In addition to sake (Suginishiki), they also produce mirin (Asukayama) and shochu (Saisuke).In particular, the production of mirin is the only one of its kind in Shizuoka Prefecture.They specialize in kimoto starter culture and yamahai starter culture using natural lactic acid bacteria, which is in the minority in today's sake brewing.
They produce dry sake with a rich and acidic taste, based on their desire to make sake with the original flavor of sake based on traditional methods. Many of the sake qualities are suitable for warmed sake, where the complexity of the flavor comes alive.

Weekdays 8:00~12:00 13:00~17:00(Sales only)