Yonetsuru Shuzo

Founded in 1697 (during the Genroku era), this historic sake brewery is located in Niijuku, Takahata Machi, Yamagata Prefecture. According to the "Yamagata Prefecture Sake Breweries Directory" from 1916, it played a leading role among the 32 local sake makers at the time. The 10th-generation owner, Ihei Umezu, studied brewing science at Osaka University’s Faculty of Agriculture in the 1920s and introduced scientific knowledge into sake production. Since then, the brewery has upheld a commitment to quality, laying the foundation for Japanese sake brewing.

As a result, the brewery has received high recognition in domestic and international contests, ranging from regular sake to Daiginjo, and boasts over 150 awards, including the Gold Prize at the National New Sake Appraisal and the Excellence Award at the Tohoku Sake Appraisal.

Furthermore, in 1983, the brewery formed the "Takahata Town Sake Rice Research Association" in collaboration with local farmers. They practice a wine domain-like approach, using sake rice grown on approximately 20 hectares of farmland. The brewery cultivates six types of sake rice, including Kissui (亀粋) and Kamenoo (亀の尾), realizing a unique brewing process. Kissui, in particular, is a sake rice variety registered as a new strain by the brewery in 1993, symbolizing the brewery's challenges and achievements.

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