Kamihei Shuzo Co.,Ltd
Company PR
Kamihei Shuzo was established in 1789. Since then we are inheriting the technique of Nanbutoji*. We challenge to produce new sake with a new technique.
*Nanbutoji: It has its origin in Iwate. It is the biggest and the most historical group of toji (a brew master) in Japan.
Based on the philosophy of “brewing sake with the focus on rice”, We started to produce sake rice in 2020. In this year, We are producting “Yuinoka”, “Yamadanishiki”, “Miyamanishiki”, “Ginginga”,and “Hitomebore”.We are going to carry out everything from rice production to sake brewing like domaine wine.
Tono City where our company located is a basin surrouded by nature-rich mountains of 1000 to 2000 meters above sea level.The undergroud water flowing from the mountains is abundant.
As we use clean undreground water for brewing, it is said that the characteristics of our products are clean and clear. We will never forget that thanks to the the blessings of nature, we can produce our sake.
We pride ourselves in providing our awarded products (KURAMASTER, US and IWC award) and delicious sparkling sake to enthusiasts around the world, and we work hard in hopes that our sake can reach even further.
The brand label of Tono Komachi was created based on the image of the traditional Japanese Magatama. Magatama has been a charm since ancient times. As people have believed that it has the special power and will protect them from evil, they have often worn it.
It expresses”Profile of a woman, Rice ears and rice grains rice”
Characteristics of sake brewing
- Integrated production from home grown rice to sake brewing
We started to produce sake rice in 2020. We are going to carry out everything from rice production to sake brewing like domaine wine.
- Using underground water from Mt. Hayachine in Tono City
We use the abundant underground water flowing from Mt. Hayachine for sake brewing.
- Careful brewing according to the rice condition.
The size, hardness, moisture and sugar content of rice varies from year to year. We examine the rice carefully every year and find the best way of brewing.
- Regular quantitive analysis.
We are collaborating with the Iwate Industrial Reseach Institute to analyze the ingredients of our sake.
- Inheriting the traditional techniques of “Nanbu Toji″
Nanbutoji has its origin in Iwate. It is the biggest and the most historical group of toji (a brew master) in Japan.
Award/others
- Tonokomachi Junmaidaiginjo Yuinoka:
KURA MASTER Pratinum(2018/2019/2020)
- Tonokomachi Junmaidaiginjo Yamadanishiki:
KURA MASTER Gold(2019/2020/2021), US Gold(2020),
IWC Silver(2019)
- Tonokomachi Daiginjo Yamadanishiki:
US Silver(2020), IWC Regional trophy(2020)