SUGINOYA
SUGINOYA
Exquisite spirits since 1870
Exquisite spirits
since 1870
Sake brewing at Suginoya dates back to the Edo Period when our ancestors were land stewards overseeing the Itoshima Peninsula. Using the extra rice collected as a form of tax payment at the time, they began brewing sake, which in turn was served to their guests. Guided by the teaching of our founding master, Shinkurō Hamachi, to ‘never lose the spirit of playfulness and pour passion into brewing,’ we remain dedicated to crafting sake with creativity and flexibility, unbound by convention to this day.
Ginjo Kobo is a modern brewing space created to reinvent traditional sake-making techniques and craft fresh, flavorful ginjo sake to the highest standards envisioned by our brewers. Equipped with state-of-the-art technology in a compact space, it allows for small-batch production tailored to modern needs, enabling thorough attention to detail and strict product quality control.
Embracing change and adapting to the diverse world of modern sake—this philosophy is reflected in our highly aromatic ginjo sake, Fukinohomare. Originally enjoyed as our signature sake, ‘Fuki no Homare,’ it has been re-branded with a refined flavor and bottle design and is now enjoyed from a wine glass.
Our approach to brewing is
rooted in the belief that ‘we are not bound by form or method, but strive to create beverages that anyone can find delicious.’
This principle guides our sake production and shapes how we craft our beer and liqueur.
Behind every sip of our beverages is the rich natural environment of the Itoshima Peninsula, the dedication of local farmers, and the inherited techniques and expertise of sake brewing—all coming together to create something exceptional.
This process is not something that can be completed in a single year.
Within this “circulation,” we continuously seek innovation while crafting sake that resonates deeply with the heart. This is the spirit of our sake-making and our promise for the future.