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We, TANAKA Shuzoten Inc.,

Have inherited over 200 years of traditional brewing methods (yamahai and kimoto brewing), with the use of quality rice and water. Our adherence to handmade sake such as making koji by koji tray method, using a traditional tub (koshiki) to steam rice, and applying cedar warmer for shubo making etc., motivating us to produce an “assertive sake texture” to gain continuous trust and love from local community to demonstrate the true will of “Manatsuru”.
We hope to go back to the origin of sake brewing with the revival of kimoto brewing. Our aim is to review sake brewing from the ground up, polishing the traditional techniques and learning while continuing the research and development of new sake in line with diversifying consumer needs.


Kami district in Miyagi Prefecture is located in the rich fertile plain, moistened with snow melting water from Ohu Mountain Range. Tanaka Shuzoten was founded by the most famous kimono businessman of Date clan, Mr. Tanaka Rinpei in 1789 in this leading rice production area where sake brewing is prosperous.

Tanaka Shuzoten stands on the Nakashinden area of Kami district, also known as famous sake-brewing district to those in the known. Quality sake brewing is recognized in Miyagi prefecture as most of the breweries are awarded with the Gold Prize from the New Sake Appraisers Association of Japan. This area is said to be the place for high level Ginjo production.

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