Sake Brewery Founded in Meiji 11 (1878)In Iwabuchi Cho, Kita-ku, Tokyo, close to Saitama and the Arakawa river, exists the only ”sake” brewery left in Tokyo. We visited Koyama Shuzo, founded in the year Meiji 11 (1878). |
Using Natural Water of TokyoWith all the climate and temperature changes they face, the biggest reason they continue making ”sake” in the metropolitan are is because there is natural water from the well, 130 meters below their headquarters. This water is used for the ”sake”, and comes from the riverbed waters of the Urawa streams, an extension of the Chichibu mountains, and is good medium hard water. |
Making ”Marushin Masamune” more deliciousKoyama Shuzo makes only about 400 stones of sake annually, which is not a lot. However, they continue to seek the best means to brew ”Marushin Masamune” by selecting the best rice for the demand of the times, changing the yeast, etc. They value the challenging spirit of their employees to make better ”sake”, and believe that this attitude is reflected in the taste of the ”sake”. |
ACCESS
- Koyama Shuzo Co., Ltd.
- 26-10 Iwabuchi Cho Kita-ku Tokyo