Local sake made with underground water from the Kinugawa River

Souyo Shuzo has been brewing sake for over 150 years in Ichikai-cho, eastern Tochigi Prefecture, overlooking the Nikko Mountain Range. The previous owner, who had been running a brewery in Hino-cho, Shiga Prefecture since the Edo period, moved to the current location in 1872 and began brewing sake.

More than 8% of the brewery's total shipments are to Tochigi Prefecture, and its sake, brewed with mellow underground water from the Kinugawa River system, has been loved by locals for many years. Its brewing techniques are highly regarded both within and outside the prefecture. It has won numerous prestigious awards, including the gold medal at the National New Sake Tasting Competition since 2011, and the top prize at the Kanto-Shinetsu Regional Taxation Bureau Liquor Tasting Competition in 2008, 2013, and 2020.

Brewed with "Sohyo no Kimoto" using plenty of "Yamada Nishiki" rice from Hyogo Prefecture's Special A region

One of the characteristics of Soho Shuzo is their commitment to the rice they use. Yamada Nishiki, which has a reputation for being high-quality rice suitable for sake brewing, is used in the largest amount of Yamada Nishiki from Hyogo Prefecture's Special A district, and they are among the top in eastern Japan. In addition to using Yamada Nishiki from Special A district for a wide range of sake brewing, from regular sake to daiginjo sake, they also actively use locally grown rice suitable for sake brewing, such as Gohyakumangoku, which is grown under contract with farmers in Tochigi Prefecture, and Yume Sasara, which was developed by Tochigi Prefecture.

Another point to note is that the brewery incorporates the traditional kimoto brewing method that has been used since the Edo period to make the yeast starter. Sake brewed with Sohyo's kimoto, which skillfully combines traditional methods with modern technology, is said to have a soft, deep flavor.

They also focus on aging sake brewed using kimoto yeast. The brand that represents their efforts is "Kitsu." By aging the sake slowly at low temperatures, they are able to maintain the delicate and light taste that is characteristic of "Sohyo no Kimoto" while also allowing you to enjoy a deep flavor and a rich sense of maturity.

Local sake breweries from Tochigi to the world

Soho Shuzo has been loved by the people of Tochigi for many years, and in recent years has seen an increase in shipments, not only to Japan but also overseas, focusing on sake brewed using the kimoto method. With a vision to spread the delicious sake that is unique to Soho to the world, Soho Shuzo will connect the traditions and techniques that have been passed down as a local sake brewery to the next generation, while also pioneering new possibilities for sake.