Shimazaki

Within the prefecture of Tochigi, north of the metropolis of Tokyo, lies the Shimazaki Shuzo factory, whose origins date back to 1849. It was Hikobe Shimazaki who founded Shimazaki Shuzo in the small town of Nakagawa after acquiring an old sakagura that was over 200 years old. The second generation, represented by Kumakichi Shimazaki, then inherited the current location in the present-day town of Nasukarasuyama, just 10 kilometres away from Nakagawa. It was Kumakichi who launched the brand name 'Azuma Rikishi', which made the sakagura famous, paying tribute to his great love for sumo. In fact, the expression 'azuma rikishi' translates as 'sumo wrestler from the East'. Throughout its long history, what has always guided Shimazaki Shuzo's production has been its commitment to offering high quality sake. Following this intention, as early as 1970, the sakagura began offering aged sake, mainly from the fine Daiginjo category. To do this, Shimazaki Shuzo uses impressive underground caves built at the end of World War II originally as an underground factory for the production of military tanks. There are 600 metres of tunnels in which, protected from light and at a constant year-round temperature of 10 °C, as many as 100,000 bottles of sake rest today.

The key ingredients in the production of Shimazaki Shuzo sakes are rice, mainly of the Asahinoyume, Akitakomachi, Gohyakumangoku and Yukinosei varieties, and water, which comes from the underground streams of the Naka River fed by the springs of Mount Nasu, a volcanic peak located in the beautiful surroundings of Nikko National Park. Fermentation takes place at a low temperature in order to enhance the aromas and final taste of the sake, and the bottles are then stored for varying periods of time in the fascinating underground sakagura caves.

Under the brand name 'Azuma Rikishi', the sakagura Shimazaki Shuzo produces some of the best sake in Tochigi Prefecture, capable of being appreciated for its elegance and depth of expression.