Shotoku Shuzo was founded in 1645 in central Kyoto and relocated in 1925 to Fushimi, the city's celebrated brewing district, to access the soft underground water drawn more than 70 meters below the plant. The brewery produces only rice, koji, and water-based junmai sake, and is particularly known for its kimoto method, including a foot-stomping lactic fermentation process rooted in Edo-period tradition. Karaku is the brewery's tokubetsu junmai expression, embodying its commitment to dry, food-driven sake brewed with Kyoto's finest water.
