Heiwa Shuzo Co., Ltd., which has taken on various challenges both at home and abroad, will open a doburoku brewery pub, Heiwa Doburoku Namba Brewery, inside Osaka Takashimaya on April 2025, 4. We spoke to President and CEO Norimasa Yamamoto about the reason for taking on the challenge in Osaka, which is full of energy due to the Osaka Expo.

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Norimasa Yamamoto, President and CEO of Heiwa Shuzo Co., Ltd.

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Born in Wakayama Prefecture in 1978. Joined Heiwa Shuzo Co., Ltd. in 2004 and became president and representative director in 2019.

1. Try Doburoku in Osaka

Based on the concept of "making alcohol more casual and enjoyable as part of everyday life," the brewery pub style brews doburoku in-house and serves it fresh. Heiwa Doburoku Kabutocho Brewery, which opened in Kabutocho, Nihonbashi, Tokyo in June 2022, is visited by many domestic and international tourists every day, who enjoy their drinks in their own way. The second store, Heiwa Doburoku Namba Brewery, is located on the first basement floor of Osaka Takashimaya in Namba, one of Osaka's most famous tourist destinations.
"Thanks to Takashimaya's cooperation, we were able to open our store in a great location," said Yamamoto.
It is easily accessible, just a 5-minute walk from the nearest station, including Namba Station on the Osaka Metro Midosuji Line.

When asked why they are expanding into urban areas such as Tokyo and Osaka, he said, "It's because we want to express sake in urban areas. We want to deliver it to young people, up-and-coming people, and people who are drinking sake for the first time from here." Namba is only about an hour and a half by train from Heiwa Shuzo in Wakayama, so Osaka is a place that feels familiar to him.

When asked why he focuses on doburoku among all types of sake, Yamamoto says, "I think of doburoku as a casual type of sake. Also, since it is permitted to use a variety of fermentation techniques and secondary ingredients, I want people to enjoy it in a catchy way."

Doburoku, which can be said to be the ancestor of sake, is different from seishu in that the mash is not filtered, allowing you to feel the inherent richness and fullness of the rice. It has a lower alcohol content than sake, and doburoku can be brewed in a variety of flavors using secondary ingredients, so even beginners can enjoy it casually. This is a place where you can enjoy doburoku in a more casual and familiar way.

Providing fresh food

Hidemichi Shibata, the director and master brewer who manages the brewing process

The entire process of making doburoku, from brewing, steaming, making koji and fermenting, is actually carried out in the store.
The brewery is smaller than you might imagine, with the steam boilers you see in the back serving as steamers and rooms. They brew about 10 to 15 bottles a day in 1-5 liter mini tanks.
"Tokyo is much smaller. It really feels like a lab," says Shibata.

The fermentation process takes 10 days to 2 weeks, and you can enjoy a fresh cup just scooped from the mini tank at the store. Three types of doburoku are always on standby, and currently Sakura, Matcha, and Yuzu are available.

"In the future, I would like to work on flavors that are more typical of the Kansai region, such as Wakayama citrus fruits," says Shibata.

Plain 550 yen/70ml, Shirasu and grated daikon 450 yen

This bottle can be said to be the foundation of Heiwa Doburoku, made only with rice and rice koji.
The rice used is Yamada Nishiki, grown in-house, and the large grains have a distinctive texture and sweetness.
The popping gas that comes from fermentation gives you a taste of the original flavor and richness of the rice.

The doburoku served at the bar is not pasteurized, so when it is fresh, you can feel the gassy, ​​popping sensation in your mouth. As it matures over the course of a few days, the flavor and aroma will increase, allowing you to enjoy the difference in taste.

Limited time only: Sakura and Matcha

Limited time only: Sakura and Matcha.
For cherry blossoms, salted cherry leaves are added.
It plays a role in adding fragrance.

In addition to sake, there is also a wide selection of beer and food.

Heiwa Shuzo is located in a rich natural environment surrounded by mountains and fields, and produces three brands of sake: "Kido", beer "Heiwa Craft", and liqueur "Tsuruume". In the bar space, you can enjoy fresh sake, as well as Heiwa Shuzo's other alcoholic beverages such as Kido, Heiwa Craft, and Tsuruume, and you can also purchase alcoholic beverages in the sales space.

The food is made with ingredients and dishes from Wakayama Prefecture, where the restaurant is headquartered, and includes dishes using large-grained whitebait, flavorful dried fish, and the local specialty Kinzanji miso. It pairs perfectly with doburoku and other alcoholic beverages, allowing you to enjoy a fun time while immersing yourself in the Kishu culture. There is a wide lineup of dishes, including ramen from Marutaya in Wakayama, doburoku curry, snacks, and sweets.

From Osaka to the world

The opening of the Heiwa Doburoku Namba Brewery is said to be a huge challenge.
With the Osaka-Kansai Expo being held, Namba is attracting more attention from both within Japan and overseas than ever before. It is also home to a wide variety of shops, making it Osaka's most bustling downtown area with its own unique culture and atmosphere. Because it is a place where a wide variety of people and things gather, Namba has a culture that actively embraces new culture while cherishing its history.

"Every day I feel the importance of brewing sake among people in the city, and the meaning of making sake. I want the younger generation to spread the word about this to people overseas," says Yamamoto enthusiastically.

Heiwa Shuzo's new challenge will pave the way for a bright future for sake.

Text: Sake World Editorial Department