The secret to making high-quality sake is "beautiful water"
Shizuoka has a distinctive geography featuring one of the world's few 5,500-m elevation differences between the roughly 3,000 m high Southern Alps mountain range to the north and Suruga Bay, the deepest sea in Japan with a maximum depth of 2,500 m to the south. Flowing into the Suruga Bay is the Abe River boasting top-class clarity nationwide, as well as the Okitsu and Kanzawa Rivers also known for their clear streams. In Shizuoka, there are seven breweries producing Japanese sake from the beautiful waters generated in such rare terrain. Shizuoka's local sake has a high rate of prize wins in competitions, and has been highly acclaimed by enthusiasts. Shizuoka yeast is an essential ingredient for Shizuoka's sake. The development of Shizuoka yeast started in a brewing laboratory at Shizuoka's prefectural industrial research center in Komagata, Aoi-ku, Shizuoka. The blessings of nature and the endeavors of yeast development. These two essences create the refreshing, aromatic, mellow local sake of Shizuoka. You should definitely try this Japanese sake that is gaining attention worldwide.
Shizuoka yeast is sake yeast originally developed by Shizuoka Prefecture. The sake produced with this yeast is called Shizuoka-type ginjo, and enjoys good feedback like, "A fresh taste you never get tired of", and "A fruity aroma without any bitterness".
Shizuoka, the Ginjo Kingdom
Shizuoka's local sake produced with Shizuoka yeast has won a host of prizes in the National New Sake Tasting Competition. Shizuoka is known as the Ginjo Kingdom in the Japanese sake industry.
A large chimney bearing the name Kanzawagawa Shuzojo peeps out from the behind the townscape of Yui, a port town famous for sakura shrimp and whitebait.
Sake breweries in this region