Asahi Shuzo
6 products
Japanese name: 旭日酒造
From: Shimane prefecture
Founded in: 1869
In sake-making, human beings are only assisting the natural work of raw ingredients and microorganisms—this is what Asahi Shuzo believes. For this reason, its brewers do not make use of any commercial lactic acid and produce their sake following the kimoto (or kimotozukuri) technique. The rice used, all organic and sourced from the mountains in the Izumo and Okuizumo areas, is milled at the brewery, while the Northern mountains provide pure spring water, which is soft in nature but does contain a certain minerality.
