The defining characteristic of “Shinshu Kirei,” brewed by Okazaki Shuzo, is its eponymous “Kirei” (beautiful) quality—a refined taste marked by cleanliness and transparency. Its modern, approachable profile, featuring a harmonious balance of sweet acidity and aromas reminiscent of melon and banana, has earned immense support from contemporary sake enthusiasts. Under the spirit of “Wajo Ryoshu” (Good sake is brewed from harmony) championed by Kuramoto-Toji (Owner-Brewer) Midori Okazaki, the sake is crafted by a dedicated team of just three people. They maintain an “aggressive stance,” meeting modern needs while honoring tradition. Each drop, brewed in harmony with the local community and the preserved landscapes of Japan, offers a special experience as a rare and coveted “phantom sake.”
1. History and Background
Located along the historic Hokkoku Kaido road in Ueda City, Nagano Prefecture, Okazaki Shuzo is a venerable brewery boasting over 350 years of history, founded in 1665. Originally known by the trade name “Kosakai-ya,” it has long been a pillar of sake brewing in the region. The flagship brand, “Shinshu Kirei,” derives its name from the Japanese proverb “A crane lives for a thousand years, a tortoise for ten thousand,” reflecting a wish for the longevity of those who drink it.
A major turning point in the brewery’s history arrived with the 12th-generation Kuramoto-Toji, Midori Okazaki, and her husband and president, Kenichi Okazaki. While Midori had faithfully protected tradition, Kenichi’s involvement led to deeper external engagement, making them realize that their methods were at risk of being left behind by the changing times. This realization prompted a shift from a defensive to an “aggressive, proactive stance.” Their decision to invest in equipment and renovate the Koji room to further enhance quality led to a series of prestigious awards at domestic and international competitions, forming the core of their current breakthrough success.
2. Brewing Philosophy
At the heart of Okazaki Shuzo’s brewing is the spirit of “Wajo Ryoshu.” They believe that harmony among the Toji, the brewery staff, and the family is essential to creating good sake. With a small team of only three people, including the Toji, teamwork is prioritized above all else. They view any disruption in the brewery’s harmony as having a direct impact on the fermentation and the quality of the Koji.
Furthermore, they treat sake brewing as a job dealing with “living organisms,” approaching it with a strong sense of responsibility to never turn away once fermentation has begun. While inheriting the traditional pillar of being “dry and crisp,” their pursuit of a “clean, transparent, and elegant profile” tailored to modern needs is what attracts so many fans. They aim not just to make delicious sake, but to encapsulate the local terroir, providing a unique value that can only be created in this specific place.
3. Characteristics of Ingredients and Production
The ingredients are a generous reflection of the rich nature of Shinshu. The brewing water is pure, famous water from the Sugadaira water system, flowing from the Alps, which provides the foundation for a flavor that is both fragrant and crisp. A unique feature is the use of “Sumitsuki Kobo” (Resident Yeast), which has lived in the brewery for over 350 years. This original yeast creates a flavor that mirrors the brewery’s history and the local terroir, making it impossible to replicate elsewhere.
Regarding raw rice, they actively use Nagano-grown varieties such as Miyama Nishiki, Hitogochi, Kinmon Nishiki, and the new variety Sankei Nishiki. Furthermore, to pursue the highest quality, they employ a diversified strategy by securing contract-cultivated Yamada Nishiki from Kasai City, Hyogo Prefecture. In production, they strictly adhere to small-scale brewing, prioritizing quality over mass production. This dedication results in a clean, elegant taste with a perfect balance of sweet acidity and aromas of melon and cotton candy.
4. Current Initiatives
Currently, the brewery is strengthening its role as a “Guardian of the Region,” contributing to the sustainability of the local community. Central to this is their partnership with the “Inakura Terraced Rice Fields,” which are recognized as one of Japan’s Top 100 Terraced Rice Fields. Okazaki Shuzo provides a financial foundation for preserving the beautiful satoyama landscape and traditional farming methods by purchasing the entire harvest of “Hitogochi” rice grown there at a premium price. The “Inakura Terraced Rice Fields Hitogochi Junmai Ginjo” born from this initiative offers consumers the special value of participating in regional contribution through the enjoyment of sake.
To protect the quality and value of the brand, they employ a strict distribution strategy. Products are, in principle, sold only through authorized exclusive retailers across Japan and the brewery’s directly managed shop, preventing price competition and quality deterioration caused by resale. Through this management of “strategic scarcity,” they have established a premium status as a “hard-to-obtain phantom sake.” Additionally, the brewery exhibits Edo-period tools on its premises, working to preserve and promote local history and culture.