Tamazakura Shuzo, founded in 1892 in Mizuho, Shimane Prefecture, has built its entire sake philosophy around three commitments: kimoto starter fermentation, junmai (pure rice) brewing, and sake made specifically to be enjoyed warmed. Brothers Shohei and Keiji serve as co-head brewers, crafting unfiltered, unblended sake from 100% single-variety contract rice that is fully fermented before bottling. The brewery recommends its sake at 60 degrees Celsius in a flat cup, emphasizing the profound umami that emerges when Tamazakura is served the way it was designed to be drunk.
