杉井酒造（Sugii Shuzō）

COUNTRY: Japan

Prefecture: Shizuoka

Kinnosuke Sugii

The Sugii Sake Brewery in Shizuoka has produced sake for more than 170 years. Kinnosuke Sugii oversees each step and focuses on Kimoto and Yamahai, two traditional starter methods that rely on natural lactic fermentation. These methods take more time and give the sake more depth and aging potential than modern Sokujomoto styles.

Sugii also makes traditional mirin. Steamed mochi rice ferments with koji and rice shochu for two months, producing natural sweetness and balance. Most commercial mirin uses added sugar and alcohol, so mirin made with this original method is rare.

“Suginishiki 90”

Region: Shizuoka
Rice Variety: Koshihikari
Type: junmaishu
Polishing Rate: 90%
ABV: 14%
Ingredients: rice, water, kōji
Brewing: kimoto, undiluted
Serving Temperature: room temperature or warm

Tamasakae

Region: Shizuoka
Rice Variety: Tamasakae
Type: junmaishu
Polishing Rate: 65%
ABV: 15%
Ingredients: rice, water, kōji
Brewing: yamahai slow brew, undiluted
Serving Temperature: room temperature or warm