The heart of the sake brewed by Ryozeki Shuzo lies in its “low-temperature, long-term brewing process,” which actively utilizes the harsh natural environment of Akita’s heavy snowfall regions. By keeping the maximum temperature of the mash low and allowing it to ferment slowly over time, the brewery achieves a refined texture, a smooth mouthfeel, and an elegant finish with a clean aftertaste. The brewery offers a diverse range of personalities, such as the rich and savory (Hojun Umakuchi) profile of its flagship brand “Hanamura,” and the delicate, light drinkability of “Suigyoku,” a brand inspired by the brilliance of an emerald. Under the philosophy of “Wajo Ryoshu” (the belief that harmony among people breeds fine sake), in-house trained brewmasters (Toji) continue to polish traditional techniques. Their “Quality First” approach—pursuing the absolute quality of every single drop while honoring tradition—results in a sake that leaves a deep impression on the drinker.
1. History and Background
Ryozeki Shuzo was founded in 1874 (Meiji 7) by Ito Niemon VII as “Ito Niemon Shoten.” The roots of the founding Ito family trace back to a man named “Niemon” who moved from Kaga Province to the Yuzawa area at the end of the Sengoku period. For generations, they operated under the shop name “Kaga-ni,” brewing products such as miso.
As the brewery grew, large-scale brewing facilities were established from the Meiji to Taisho eras. The main building and four internal storehouses (Uchigura) that remain today were the first in Akita Prefecture to be designated as Registered Tangible Cultural Properties of Japan, and they still function as active brewing facilities. While the brewery once boasted a massive production capacity of up to 50,000 koku (approx. 9 million liters), recent market changes led to a fundamental shift from “quantity to quality.” Under the leadership of the current President, Yasuro Ito, the brewery pivoted toward premium sake (Tokutei Meishoshu), successfully establishing high-value brands favored by modern connoisseurs.
2. Brewing Philosophy
The core of their brewing philosophy is the belief of “Wajo Ryoshu.” This concept suggests that “sake is born from the harmony of people, and sake, in turn, brews harmony among people.” This emphasizes an environment where brewers constantly communicate on-site to refine every step of the process.
Furthermore, since its founding, the company has maintained an “in-house brewmaster system,” training its Toji internally rather than hiring from outside guilds. This ensures that technicians who are intimately familiar with the local climate and the brewery’s unique methods can reliably pass down the ancestral philosophy to the next generation.
While the brewery formerly focused on standard sake (Futsu-shu), it has now shifted its focus to premium sake that requires more time and labor. Their quality is supported by a refusal to cut corners, employing demanding techniques such as “bottle pasteurization” (Bin-hi-ire) to preserve fresh flavors and “gravity pressing” (Fukuro-tsuri) to collect only the natural droplets of sake.
3. Ingredients and Production Methods
The lifeblood of their brewing is the water drawn from the underground springs of the Kurikoma Mountains. This water is known as “Chikaramizu,” one of the “100 Exquisite and Well-Conserved Waters” selected by the Ministry of the Environment, and it is a crucial element in creating the brewery’s characteristic clarity.
Regarding rice, they use a wide variety of sake-specific varieties, primarily from Akita Prefecture, including Yamada Nishiki, Akita Sake Komachi, and Miyama Nishiki. They collaborate closely with local farmers in Yuzawa City, even taking on the challenge of cultivating Yamada Nishiki—traditionally difficult to grow in cold regions—to express the local terroir.
In terms of production, the “low-temperature, long-term brewing process” leveraging Akita’s cold climate is their most distinctive feature. By brewing slowly and avoiding rapid fermentation, the sake develops a fine-grained texture. Historically, Ryozeki shared this technology widely with other brewers in the Tohoku region, contributing to the improvement of sake quality across the area. Additionally, their second brand, “Hanamura,” was developed through an exceptional technical partnership with the renowned Takagi Shuzo in Yamagata Prefecture, which supervised everything from rice selection to label design.
4. Current Initiatives
Today, Ryozeki Shuzo pursues a brand strategy centered on rare ingredients and meticulous quality control. Their flagship, “Hanamura,” has established a firm market position as a “hard-to-get sake” sold only through specific authorized retailers. Their strategic brand “Suigyoku” aims to prove the potential of local table rice, pursuing a gentle, delicate aroma and a light, easy-drinking style.
The brewery also focuses on utilizing its physical heritage. While maintaining the white-walled storehouse complex—a Registered Tangible Cultural Property—they utilize it as a tourism resource that shapes the historical landscape of the region. By offering guided tours of the internal storehouses (by reservation), they contribute to the promotion of local culture.
Furthermore, they are actively involved in regional revitalization through experimental brewing of new rice varieties with the “Yuzawa City Sake Rice Research Group” and close collaboration with local restaurants. Through these activities, Ryozeki Shuzo aims for sustainable brewing that adapts to modern needs while honoring its heritage.