In the mountainous interior of Shiga Prefecture lies Yasui Shuzo, a small brewery where your visit begins not with a tasting, but with a look at the source. From the heart of the brewery flows the water that forms the basis of every bottle of sake made here—pure, mineral-rich, and almost ritually revered by the family that has worked with it for generations.

Production is small-scale and entirely managed by three people. The brewery uses a nearly century-old fukuro press, where the moromi (fermenting mass) is hung in bags and the sake is extracted slowly and without pressure. This delicate method, rare in the modern industry, reflects the brewery's artisanal approach.

Master brewer Toshiharu Yasui learned his craft at the Noto-toji, a guild known for its understated yet layered style. He worked alongside his wife for many years, until their son, Taro, joined the team. Taro brings a fresh energy to the brewery: jovial, vibrant, and with a vision that believes sake should not only have depth but also bring joy.

The collaboration between father and son creates a subtle tension in style—between tradition and expression, between stillness and joy. Yasui Shuzo is a place where sake is born from connection: with water, with family, and with the idea that taste can also be a feeling.