The Story
From Koji Origins to Mountain Ambition
Founded in 1920, Senda Shuzoten began with the expertise of its founder, Yojiro Senda, an artisan of Koji and farming. Driven by a relentless quest for superior brewing water, the brewery moved to its current location in Kurikoma Nakano in 1937. In the 1970s, the "Kurikomayama" brand was born, named in tribute to the sacred peak that provides its lifeblood. From its origins in fermentation mastery to its century-long legacy, the brewery continues to distill history into every pristine drop.
The Sake
Defining Terroir Through Kurikoma’s Pristine Water
"Rice and people can move, but water is immovable—therefore, water defines the essence of Jizake." This is the steadfast conviction of 4th-generation president Yoshihiko Senda. The subterranean water from Mt. Kurikoma is remarkably soft, clear, and crisp. This irreplaceable resource supports his vision of a "fresh, refreshing, and food-friendly" sake. Kurikomayama does not demand heavy attention; instead, it flows like a gentle breeze over the palate, cleansing it with an elegant finish that keeps you reaching for one more glass.
The Sake
The Soul in 0.1°C: Precision Data and Passion Crafting Consistency
What drinkers admire most in Kurikomayama is its unerring consistency. Senda Shuzoten was a pioneer in adopting precision technology that manages temperatures in increments of 0.1°C. By meticulously documenting every detail—from rice hydration times to steaming weights—President Senda ensures a high level of reproducibility. To him, data is the objective backbone that supports subjective intuition. This fusion of cool science and warm passion exists for one reason: to see the smile of a customer saying, "This is delicious."
From Chida Shuzo
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