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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.

Our farm

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.

Tono city
The company premises surrounded by rich nature.abundant water resources and clean air are necessary for sake brewing.

We have not exported yet, but we would like to provide our awarded products (KURAMASTER, US and IWC award) and reasonable sparkring sake to the people in various countries.

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.

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Japanese ancient jewely “Magatama”

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ロゴ_遠野小町
Label of Tono Komachi

It expresses”Profile of a woman, Rice ears and rice grains rice”

代表取締役_新里佳子
CEO Yoshiko Niisato

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.
Scenery of rice harvest time
  • 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.
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Determining different rice qualities every year
  • Regular quantitive analysis.
    We are collaborating with the Iwate Industrial Reseach Institute to analyze the ingredients of our sake.

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  • 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.
南部杜氏_佐々木勝喜
Our chief sake maker, Mr. Sasaki

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Particularing about handmade

Award/others

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  • Tonokomachi Junmaidaiginjo Yuinoka:
    KURA MASTER Pratinum(2018/2019/2020)

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  • Tonokomachi Junmaidaiginjo Yamadanishiki:
    KURA MASTER Gold(2019/2020/2021), US Gold(2020),
     IWC Silver(2019)

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  • Tonokomachi Daiginjo Yamadanishiki:
    US Silver(2020), IWC Regional trophy(2020)

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