In Fujieda, a city in Shizuoka Prefecture nestled between the mountains and the Pacific Ocean, lies Sugii Shuzo—a family-owned brewery operating since 1842 and now led by the sixth generation, Kinnosuke Sugii. What makes this brewery special is its dedication to traditional fermentation methods like kimoto and yamahai, which are relatively rare in Shizuoka.

In a region where sake is often brewed light and aromatic, Sugii consciously chooses depth and complexity. Over 80% of their production undergoes natural lactic acid fermentation, without the addition of industrial acids. This approach requires time and skill, but results in sake with a richer flavor profile and greater aging potential.

Kinnosuke Sugii is a self-taught brewer who experiments annually with subtle variations in the production process. His philosophy is not to pursue a fixed final result, but to allow each brew to evolve based on experience and intuition. This approach has resulted in a range of sakes that are not only technically refined but also bear a distinct personal signature.

Sugii Shuzo is a brewery that isn't guided by trends, but by tradition and curiosity. For those seeking sake with structure, maturity, and character, this producer offers an authentic glimpse into what Shizuoka can also be.