The Story
Technical Prowess and Traditional Soul
Our company was established in September 1950, succeeding the Kato Shuzo Factory with capital investments from brewers across Ibaraki and Tochigi Prefectures. Today, we have evolved into a comprehensive beverage manufacturer, producing brewing alcohol, sake, shochu, and fermented seasonings, earning the unwavering trust of our partners and consumers through steady growth.
Our technical expertise is highly acclaimed by brewers nationwide, particularly for our development of the legendary "Ogawa Yeast," widely utilized as Brewing Association Yeast No. 10. Our flagship sake, "Fuku-shogun," masterfully captures the essence of Ogawa Yeast, resulting in a refined "Tanrei-Hojun" (light, yet fragrant and rich) profile. Its consistent Gold Medal streaks at the National New Sake Appraisal stand as a testament to the quality we are most proud of.
It is our paramount mission to ensure the consistent and stable supply of high-quality products. Moving forward, we remain dedicated to harmonizing traditional craftsmanship with innovative technology to meet the evolving needs of a diverse clientele. By actively contributing to our local community, we strive to become an even more trusted and respected enterprise.
The Sake
Meiri Shurui’s Signature
"Yeast No. 10"
Sake is crafted from rice through the synergistic work of two microbes: Koji-kin (mold) and Yeast. When water, koji, and yeast are added to steamed rice, the enzymes in the koji break down rice starch into sugar (saccharification). The yeast then consumes this sugar to produce alcohol and carbon dioxide (fermentation).
As the process unfolds, additional steamed rice, water, and koji are added to create the fermentation mash known as Moromi. Once the fermentation is complete and the alcohol target is met, the mash is pressed—resulting in liquid sake and solid sake lees (Sake Kasu). During this transformation, yeast creates various trace compounds that define sake’s fragrant bouquet and delicate palate.
In addition to master craftsmanship, premium rice, and pristine water, an exceptional yeast is paramount. Meiri Shurui’s proprietary Yeast No. 10 and M310 Yeast are celebrated for producing a crisp Ginjo aroma and a rich, expansive flavor profile with remarkably low acidity. Furthermore, cutting-edge biotechnology research has identified unique genetic traits in these strains not found in other sake yeasts, alongside potential health-promoting properties. Let us explore these two legendary strains in detail.
The Sake
The Foundation of Modern Ginjo Aroma
This legendary yeast was developed by our former Vice President, Dr. Chikara Ogawa. It was meticulously isolated from superior wild yeast strains, followed by rigorous selection and pure cultivation to ensure only the most exceptional specimens were preserved.Yeast No. 10 is celebrated for producing exquisite aromatic esters—specifically Isoamyl Acetate (reminiscent of bananas) and Ethyl Caproate (reminiscent of green apples/melons). Known for its low acidity and high resilience in low-temperature fermentations, it is highly regarded as the premier yeast for crafting premium Ginjo and Junmai sakes, and it remains a staple in breweries across Japan today.
Dr. Chikara Ogawa (1909–1979) was born in Ushiku, Ibaraki. An alumnus of Tokyo Imperial University, he joined the Ministry of Finance and later served as the Chief of the Appraisal Department at the Sendai Regional Taxation Bureau. Throughout his career, he tirelessly visited breweries across the Tohoku region, providing technical guidance and mentoring many of Japan’s most legendary Toji (Master Brewers). His legacy continues to be revered by the brewing community to this day.
At Meiri Shurui, we continue Dr. Ogawa’s mission by appointing former National Tax Agency appraisers as technical advisors. They oversee the selection of Yeast No. 10 and provide technical support to breweries nationwide, contributing significantly to the quality advancement of the entire sake industry.
From Mei ri shurui
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