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Yaoshin Shuzō

prefecture: yamaguchi

In 1877, Yaoya Shinsaburo, the adopted son of a merchant in the Iwakuni Kikkawa Domain, founded Yaoshin Shuzo near the mouth of the Nishiki River. Though the brewery initially juggled multiple ventures, from soy sauce production to an ice supply business, Shinsaburo’s passion for sake brewing quickly became its heart. Over time, the brewery’s flagship sake, Shingiku, flourished under the leadership of his successors, until war and rice shortages forced a shift in production methods, leading to a decline in quality and reputation. For decades, the brewery struggled to regain its former status.

Everything changed when the current fifth-generation kuramoto, Kobayashi Hisashige, took over. Initially joining as a humble kurabito, Hisashige faced the difficult task of reviving a struggling brewery. Determined to restore the brewery’s legacy, he immersed himself in the craft, eventually taking on the role of both kuramoto and tōji. Through years of experimentation and dedication, he crafted a new style of sake that would mark a turning point for Yaoshin Shuzo. In 2000, Hisashige released the first batch of Gangi—a raw, unfiltered, undiluted junmai sake. This marked the beginning of a new era for the brewery.

Under Hisashige’s leadership, the brewery has focused exclusively on sake brewing, abandoning its other ventures to hone its craft. Gangi has since gained a devoted following across Japan, embodying the spirit of innovation and tradition that defines Yaoshin Shuzo today. Rooted in the past but always looking to the future, Hisashige continues to push the boundaries of sake brewing, honoring both the legacy of the Nishiki River and the generations of brewers who came before him.