the story
Excellence in the Ordinary
Founded in 1724, Urakasumi’s legacy is built upon the mastery of the Nanbu Toji, one of Japan’s three great guilds. In 1949, the legendary Sagoro Hirano became Master Brewer, perfecting a style characterized by long, low-temperature fermentation, yielding elegant aromas and a pristine finish. His first act was not brewing, but a thorough cleaning of the facility. He believed that a sanitary environment and a disciplined mind are the prerequisites for working with microbes. This philosophy of "Excellence in the Ordinary" has been passed down for over half a century, defining the very soul of Urakasumi.
the sake
Half a Century of Graceful Innovation
Urakasumi strives for "Classic and Elegant" sake—a perfect harmony of flavor and aroma designed for the dining table. Their masterpiece, "Urakasumi Zen," was launched in 1973 as a pioneer in the Ginjo category. Inspired by the spread of Zen Buddhism in Paris, the 12th-generation head Shigeo Saura envisioned bringing high-quality Ginjo to the world. Through the meticulous fermentation management of Master Brewer Shigekazu Hirano, they achieved a sake with delicate fruity notes and a crisp finish. This legendary brew not only captivated Paris but has led the Ginjo movement for over 50 years.
the sake
A New Challenge for the Reiwa Era
Entering the Reiwa era and celebrating its 300th anniversary, Urakasumi has embarked on a new mission: the revival of the "Kyokai No. 12 Yeast," which originated within its own walls. In the 1960s, the sake brewed by the Hirano masters gained national fame for its unique "strawberry-like aroma." This yeast, initially known as "Hirano Yeast," was registered as Kyokai No. 12 by the Brewing Society of Japan in 1985 following its stellar performance in competitions. By embracing this historic yeast once again, Urakasumi is redefining elegance for a new generation.
From Saura Co.
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