Authentic Shochu Maker

Since its founding in 1916, Niseko Shuzo has been dedicated to brewing sake that “without added water,” and which focuses on the use of good “water” and “air,” and the “environment,” in which the sake is brewed. The water used here comes from “natural spring water” from Mt. Yotei. The kura(storehouse) is located in a region of heavy snowfall, which is fit for low-temperature fermentation. We use Hokkaido-grown shuzo kotekimai “Suisei,” “Ginpu,” and “Kitashizuku” as the main ingredient for brewing truly authentic Dosanko(Hokkaido)sake. Today, the Niseko area is a major international resort city, bustling with excitement, and strives toward the realization of fusion with Japanese culture.

Established in 1899, Tanaka Sake Brewery started out making “shochu, sake lees and mirin.” The shochu made by our company was highly popular in the Otaru Canal area for many years. However, during World War II, when resources were scarce, the production of shochu was forced to end. Later, with much corporate effort, production of shochu resumed again in the Heisei period. Today we distill not merely rice shochu, but other flavored shochu such as mint, and pumpkin shochu. Because Hokkaido is so rich with resources such as potatoes and corn, we will continue to experiment with other resources to create authentic shochu typical of Hokkaido.

Kunimare brewery was established in 1882 by Taizo Honma, who put as much time into using sake lees as an ingredient to distill shochu, as he did sake. Shochu by the name of “Hinode,” which was sold from 1900 up until 1943, was not merely sold in Mashike where it was made, but was sold as far north as the Soya region of Hokkaido, and even to what was then known as the Karafuto region(Sakhalin), and was greatly appreciated by men in the herring fishery industry. Brewing of Kunimare shochu, which had long been dormant during the confusion between and following the war, began again in 2005 in accordance with modern preference in taste. It is our hope that this authentic shochu made with subterranean water from snow melt, will become a taste that accentuates Hokkaido food, and become a favorite of our customers.

The Asahikawa distillery, the original establishment of Godo Shusei, was built in 1900 by Denbei, Kamiya, the first. From its beginning as the first private alcohol maker until today, the company has diligently improved their distilling techniques. The “red brick” distillery building of Asahikawa distillery, built in 1914, still remains today. Though it is not in use today, it has been designated as a Modern Industrial Heritage, and is admired by many as a local symbol of Hokkaido history.

Hokkaido is a known treasure trove of food resources.
The vast land which spreads to the horizon, and climate with distinct seasons brings forth produce that has firm taste.
The lush green mountains deliver water rich in exquisite flavor, which carries with it nutrients to sustain the abundant seafood.
As a brewer and distiller born in Hokkaido, we take pride in utilizing such rich resources to distill a shochu full of our spirit that will satisfy our authentic shochu lovers.
Please enjoy the delicious and uncompromising taste of authentic shochu made with Hokkaido ingredients.

As many locals have voiced that “shochu produced by Kamikawa Taisetsu Sake Brewery will revitalize the town like sake,” in 2020, we started the production of new shochu made from local ingredients.