Fujii Shuzo was established in 1863 in the historic merchant town of Takehara along the Seto Inland Sea in Hiroshima Prefecture, in a region that played a pivotal role in developing the ginjo style of sake. The brewery produces exclusively junmai sake using kimoto-zukuri, a labor-intensive traditional method that relies on naturally occurring lactic acid bacteria to cultivate the yeast starter, and its Ryubai line continues a legacy of award-winning brewing that stretches back to the country's first national sake competition in 1907.
