Daihichi Shuzo

Daihichi Shuzo, established in 1752 (Horeki 2), boasts a rich history spanning ten generations since its relocation from Ise Province to Nihonmatsu. The brewery is singularly dedicated to "Kimoto-zukuri," the most authentic and traditional method of sake brewing, consistently producing rich and exquisite sake. Its flagship brand, "Daihichi," is renowned for labels such as "Myoka Rankyoku" and "Minowamon," which are crafted to perfectly complement meals, earning high acclaim both domestically and internationally. While upholding traditional handcrafted techniques, Daihichi Shuzo also embraces innovative technologies like "Cho-Heimen Seimai" (super-flat rice polishing) and an oxygen-free bottling system to maximize the potential of its ingredients. Situated in the unique climate of Nihonmatsu, Fukushima Prefecture, the brewery meticulously selects sake rice varieties like Yamada Nishiki and Gohyakumangoku, working closely with local producers to ensure exceptional quality. This commitment to tradition, innovation, and regional collaboration defines Daihichi Shuzo's pursuit of excellence in sake brewing.