Daishinsyu Shuzo

Daishinsyu Shuzo (大信州酒造), founded in 1888, is located in Matsumoto City, Nagano Prefecture. The brewery is surrounded by the Northern Japanese Alps (北アルプス), using locally grown rice and snowmelt from the Alps as their brewing water. They aim to create sake that captures the essence of Shinshu’s (信州) natural climate in each bottle.

The brewery was established shortly after World War II through the merger of several sake breweries in Nagano. The original brewery, built in 1880, has a history of over 140 years. After the merger, production continued in both Toyono (豊野) and Matsumoto. In 2022, a new brewery was built in Matsumoto, incorporating the traditional techniques and tools from the Toyono facility.

The foundations of Daishinsyu Shuzo’s brewing methods were laid by Tazue Shimohara (下原多津栄), a head brewer from the Otani school (小谷流). President Ryuichi Tanaka (田中隆一) emphasizes that their brewing method, known as “one steaming, two steaming, three steaming (一蒸し、二蒸し、三に蒸し),” has remained unchanged since the brewery’s inception.

With the establishment of their new facility, Daishinsyu Shuzo continues to combine tradition with modern techniques, focusing on enhancing their sake production while maintaining the authenticity and quality that defines their brand.