Yoshida Shuzō

Yoshida Shuzō is a precious andhistoric brand of sake based in the Japanese prefecture of Shimane, on the island of Honshu, the largest of Japan's islands. The history of this Sakagura, which belongs to the Gassan production company, began as far back as 1743, during the Edo period, when the Yoshida family began producing sake on behalf of the famous Hirose clan. Around the mid-19th century, with Yoshida Seibe, the family became full owners of the business, which is now in the hands of the fifth generation, represented by Yoshida Tomonori. The secret to producing sake of the highest standard uninterruptedly for almost three centuries has been to 'read' the inevitably evolving tastes of consumers, adapting production techniques but always remaining faithful to the consolidated family tradition.

For the production of its sake, the Japanese company Yoshida Shuzō uses the sweetest water from the mountainous springs of Shimane prefecture, counted among the best in Japan and widely used in tea ceremonies. Obviously, the rice used at Yoshida Shuzō is also of the highest quality, while the degree of brilliance varies depending on the type of sake to be brewed: from around 70% whole grain in the Honjozo category to just 50% or less in the Daiginjo type, the most prized. Regardless of the category in question, after the washing and polishing process the rice is steamed and then fermented thanks to the action of two microbiological agents: first the koji that breaks down the complex sugars into simple sugars and then the yeasts that carry out the alcoholic fermentation. Processing concludes with pressing, filtration and pasteurisation.

Like the best wines, Yoshida Shuzō brand sakes can be paired with a wide range of dishes in search of the perfect hedonistic combination. These are sakes with a smooth and creamy taste, never banal, the testimony of three centuries of family tradition.