The Story
The Stubborn Pursuit of Excellence
Founded around 1835 in the late Edo period as "Masuya," Shinshu Meijo has a storied history of over 189 years. Post-WWII, we were among the first to abandon mass-produced "triple-brewed sake," refocusing on crafting truly "delicious sake." Our brewers remain stubbornly dedicated to traditional handmade methods, particularly in meticulous temperature control during Koji and Moto development. Balancing the concept of "Fueki Ryuko" (immutability and fluidity), we continue to innovate, now boasting a portfolio of over 30 brands, including flagship names like Takizawa, Kokuyo, and Jokon.
The Sake
Award-Winning Prowess
Our technical excellence is proven by 16 Gold Medals at the National New Sake Appraisal, including an incredible streak of 8 consecutive years (ranked #1 in Nagano Prefecture). We also hold 21 Gold Medals from the Kanto-Shinetsu Regional Taxation Bureau. With an average rice polishing ratio of 59%—the highest in Nagano—we specialize in crafting refined, "Umami"-rich sake free of impurities, utilizing our legendary "Kokuyo Super Soft Water" and Alpine yeast.
The Sake
The Water of Kokuyo:
An Ancient Miracle Filtered by Black Obsidian
The area surrounding Wada Pass, once a formidable point on the Nakasendo highway, is renowned as one of Japan’s premier sources of black obsidian. Formed between 800,000 and 1.4 million years ago through intense volcanic activity, layers of highly fluid lava interlaced with andesite and rhyolite to create this obsidian. The quality was so exceptional that as far back as 35,000 years ago—from the Paleolithic to the Jomon period—ancient peoples traded stone tools from this region to areas as distant as Tohoku and Kinki.
"Kokuyo no Mizu" (Black Obsidian Water) is named in honor of this heritage. Even today, the water surging from the forests of Wada Pass is filtered through obsidian bedrock, creating a legendary natural mineral water sought after by travelers from afar. Since ancient times, obsidian has been credited with antibacterial properties and the power to create "delicious water." Locally, it is known as "the water that never spoils." Filtered by the stone’s subtle energy, far-infrared rays, and magnetic fields, the water clusters are minimized, resulting in an "Ultra-soft water" with a total hardness of only 0.95—lauded as the softest in Japan. Its defining characteristic is its unparalleled ability to extract and amplify the natural aroma and flavor of any ingredient.
From Shinmei Net
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