Shimizu Seizaburo Shoten of ZAKU, locates in Suzuka, Mie-Prefecture.
Suzuka is an old toponym and has a long history of sake brewing.
The pellucid water originating from the Suzuka Mountains and supply of good rice from the Ise Plain made this place as a right place for sake brewing.
In classic literatures and poetries, Suzuka was praised with the epithet umasake (good-sake-yielding).
As Suzuka lies on the way from Kyoto to Ise, the holy place of Shinto religion, many pilgrims have passed through Suzuka.
Though accustomed to the sophisticated sake of the ancient capital, the pilgrims might have been amazed by the quality of the local sake and the fame of Suzuka would have reached as far as Kyoto.
Shimizu Seizaburo Shoten was established by Seizaburo Shimizu in 1869.
Though many sake breweries prospered at that time, Shimizu Seizaburo Shoten now existing in Suzuka.
We think it is our duty to carry on the tradition of this umasake land and brew good sake to keep up with the reputation.
Recent development of brewing technology made sake something like industrial products.
Automatic koji. machine dramatically reduced labor hours and computer-controlled gigantic thermal tank enabled the production of homogeneous sake.
Sake used to be, however, much more like agricultural products.
The condition of fermentation was different in each tank and the analytical value of the product was not always the same.
The toji, head sake brewer, depended on his feeling to bring harmony to the taste of sake.
Such sake used to have more dynamic power and wildness that impress human feeling.
Our aim is to brew sake as agricultural products.
For most of the brewing process we stick to handwork.
Our koji*, especially, is 100 percent hand-grown.
The brewers wash and steep rice by their own hands even in the severe coldness of mid-winter.
According to its growth stages, koji has to be taken care of.
This work is irregular in time.
The brewers have to mix koji sometimes at midnight, sometimes before dawn.
For the fermentation we use small tanks and the amount of rice we use for one batch is less than 1 ton.
To brew sake in such small tanks is not efficient compared with using large tanks.
But we can comprehend the condition of fermentation more easily and control the temperature more precisely; this eventually reflects on the quality of sake.
Our fermentation period takes more than 30 days and this is longer than usual.
This slow fermentation at low temperature makes sake more fragrant with delicate aroma.
In many other breweries, these methods?hand-grown koji, small scale fermentation and long fermentation period?are adopted only for their daiginjo (the highest class sake).
|Company Name||Shimizu Seizaburo Shoten Ltd.|
|Capital||16.8 million yen|
|Number of employees||15|
|Annual sales||230 million yen|
|Annual sake sales||90 kilo litters|
|Address||3-9-33 Wakamatsu-higashi, Suzuka-City Mie-Prefecture 510-0225 JAPAN|
About Ise Katagami
Ise Katagami are stencils for Japanese kimono designs. For its long history Ise Katagami has largely been produced on the shores of Ise Bay. Contact with Europe in the 19th century introduced Ise Katagami to the west, influencing art movements such as Art Nouveau.
Dai Ginjo si made from the inner 40% of the rice grain after polishing.
The flavor is complex and sophisticated with a light, delicate aroma. Best served chilled.
A profusion of overlapping petals.
The gorgeous peony, also known as "the King of flowers",
is a symbol of wealth and position.
In the Kamakura Period, only royalty were allowed to
wear this prestigious pattern.
Complex and vivacious, distinguished by its jazzy fragrance and velvety smooth depth of flavor. Best served chilled.
1800ml 720ml 300ml
Gallant and charming with an air of dignified elegance,
this widely favored pattern exudes refinement.
Not to be confused with daintier varieties, strength
meets beauty in this boldly writ chrysanthemum.
Gentle, mature and well balanced, with a fruity fragrance. Best served chilled.
1800ml 720ml 300ml
This wisteria design has been enjoyed since ancient
times. Evocative of a powerful spreading vine
swaying in the breeze, this refreshing design is
representitive of long life and prosperity.
A pattern favored from late spring through
early summer and into its warmer months.
Candy -sweet banana on the nose develops into an acid-crisp and juicy palate with mouth-watering lychee and green melon, rounding into a tight and lightly-astringent finish. Best served chilled and warm.
1800ml 720ml 300ml
The delicate blossoms of the Japanese plum (ume)
bloom in late winter, making it "the earliest of flowers"
and its budding leaves welcome the first days of
spring. Note the "day and night" carving technique
where red and white blossoms are cut into and
raised from the surface.
1800ml 720ml 300ml
The artisan carefully carves out the brush-drawn
sketch to produce this unusual geometric
pattern that embodies the warmth of a hand
drawn design. Flowing where the spirit moves
the brush, this design bears an air of
The meaning of ZAKU is very simple; it means 'to create', 'to produce', or 'to make'.
The most important thing for sake is how it impresses people.
The brewers therefore employ all their experience and passion to brew as good sake as possible.
This is all what brewers can do.
The final impression of sake is created not only by the quality, but by a remark of the retailer, comment of the sommelier, atmosphere of the restaurant, the food, friends, conversation, etc.
ZAKU is named, therefore, as its real value is created by a lot of people and factors combined together to produce irreplaceable moment.