Enoki Shuzo was founded in 1899 and remains located on Kurahashi Island, a small, tranquil island in the Seto Inland Sea, south of Hiroshima. Its location is unique: remote yet rich in natural resources, which contribute to the character of the sake produced there.

The brewery is known for its mastery of the Kijoshu (貴醸酒) technique, a rare style in which sake, rather than water, is added to the fermenting mass during the brewing process. This results in a sake with a higher sugar content, a smoother texture, and a subtle sweetness. Although Kijoshu was officially defined in the 1970s, Enoki was one of the first breweries to apply and refine this method.

Today, there are only a few dozen breweries in Japan that produce Kijoshu at a high level. Enoki distinguishes itself by its decision to age this sake for extended periods—up to eight years—which adds complexity and depth. The aged version is regularly recognized at international competitions such as the International Wine Challenge, where the brewery has won multiple awards in the aged sake category.

Enoki Shuzo combines artisanal precision with a calm, consistent approach to innovation. For those interested in sake with a soft sweetness and a layered flavor profile, this brewery offers a style that is both traditional and distinctive.