Introduction of Kokki Shuzo

It is necessary to carefully examine the rice used so that the flavor can be fully extracted without unpleasant flavors.At Kokki Shuzo, we use a lot of local "Shuzo Kotekimai (lit. rice suited for sake brewing)" from Shimane Prefecture.
Washing time is adjusted by the second, taking into account the optimal koji, steaming, and drying.Since 1998, we have been working on our own special rice cultivation method, aiming for a more environmentally friendly, recycling-oriented agriculture while seeking cultivation methods that aremore suitable for sake brewing.

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Our commitment to the handmade process

Sake is alive. Each year, each time is new. Sake is made with the help of microorganisms; it cannot be good unless it is handcrafted with care and attention day and night.
Kokki Shuzo makes full use of the traditional techniques of the Izumo Toji to produce authentic handmade sake using a traditional steamer (koshiki), koji lid, koji box, and sake tank.
The company's expertise has earned it gold medals in the National New Sake Competition in 1985, 1989, 1991-1993, 1996, 1997, 1999-2001, 2004, and 2007. In the past 20 years, we have been ranked 15th in Japan in terms of the percentage of gold medals we have received.

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