The first to practice four-seasonal brewing in Japan
”Kinokawa Shuzo”

Detailed temperature control

Chojiya Jozo of Higashisonogi-cho, which is located in the center of Nagasaki, and Reimei Shuzo of Isehaya-shi merged to become Taiyo Shuzo Kabushikigaisha. It changed its name to Kinokawa Shuzo in 2002. Prior to other breweries in Japan, they started four-seasonal brewing, a system that allows them to brew ”sake” throughout the year. They use underground water from Taradake Mountains and ”sake” rice selected by the president and the brew master. The ”moromi” mash is fermented and matured at a low temperature in tanks that allow minute temperature adjustments. Through low temperature fermentation, the ”sake” will have a refreshing taste while also having the mellow flavor of rice itself.
Many brewers suffer from shortage of young successors. However, at Kinokawa Shuzo, they have many young brewers, and they work closely together with veteran brewers to make ”sake” which cherishes ”harmony”.