'We believe in the power of nature'. With this philosophy, Yorozuya has been brewing delicious sake since 1790, with a passion for skilfully bringing out the umami taste of rice in their nihonshu.
With their 'Jizake' (local artisanal sake), they place great emphasis on their three local strengths: The sake rice, the water and the people they have worked with for years.
They use water from the local spring, the Southern Alps Mountains in Yamanashi Prefecture, including water from Mount Fuji-san. The rice used is grown by local farmers. And special: during the sake brewing season, these farmers come to the brewery to discuss the quality of this year's rice with the head brewers and help with the brewing. Nowadays, there are only a few breweries in Japan that work like this.
Their star in the range is The Shunnouten, translated as 'The chirping of the nightingale announcing spring', an elegant, fresh and fruity sake with a crisp and pure umami flavour.
