The Story
Crafting 130 Years of Unchanging Joy
One can survive without a toast, but a "Kanpai" is what makes life worth living. For 130 years, Nakamura Shuzojo has dedicated itself to this unchanging joy. Brewing shochu is a relentless battle against the elements—a "troublesome" process where the slightest nuance changes everything. Yet, this group of passionate enthusiasts embraces the struggle, finding beauty in the toil. They believe that the joy they feel in the brewery flows into every glass, creating a connection that spans generations.
The Sake
The Essence of Hand-Crafted Koji
While machines can automate temperature control, Nakamura Shuzojo remains committed to the grueling art of hand-made koji. They understand that the limit of human touch is exactly 200kg—a threshold that sacrifices quantity for soulful quality. By shunning automatic blowers that dry the grain, craftsmen monitor the koji around the clock, ensuring it never exceeds 42°C. This stubborn manual labor is designed to extract every ounce of raw potential, later fully realized through traditional atmospheric distillation.
The Sake
Preserving Soul Through Manual Filtration
"A spirit that is merely easy to drink lacks character." At Nakamura Shuzojo, even the final filtration is done by hand. Mechanical filters strip away all impurities, but they also remove the soul. By manually skimming oils, the brewers intentionally leave behind the "rich impurities" that provide depth and a lingering finish. This commitment to atmospheric distillation and manual refinement creates a robust, textured shochu—a celebration of the raw, vibrant life within the ingredients.
From Amakusa Shuzo
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