Noto has been known for brewing sake and producing soy sauce for more than 150 years. It is a region
surrounded by mountains and sea, increasing the richness of these products’ taste and quality.
Since Noto is registered as a World Agricultural Heritage Site, our mission is to create a sustainable future by maximizing the enrichment of Noto including its resources, local people, and culture with its superior brewing technique. Our vision is to protect the breathtaking landscape, develop the ecological cycle and pass this on to the next generations.
The rice used in Noto’s sake production is all grown by several local farmers and polishing all the rice locally is unique to our brewing process. All the staff and farmers are dedicated to its quality and making it one of a kind.View more
Water is critical for sake brewing since the taste varies depending on the minerals. While Noto is said to have suitable water for sake production, the predecessor of our brewery looked for the best ingredient to improve the quality of the product.View more
To maintain Noto’s beautiful landscape, renowned as a World Agricultural Heritage Site, we started to cultivate rice paddy fields with the local farmers.View more
We believe that sake is something that enriches the culinary experience. Therefore, we pursue creating sake that pairs well with a meal. We’ve achieved a clear-tasting quality by using the softest water, hygiene management, and tracking of off-flavors elements to prevent negative factors.View more
While respecting tradition, we have established a new brewing system, “Responsibility for Our Brewing,” to create an environment where young staff can be flexible and creative to continue to take on new challenges.View more
Founded in Edo era (1603-1867), the company's main business is the production of soy sauce, but it has also expanded into the sake industry.
Obtained an incorporated Sake production license.
Commenced overseas sake export business.
5th generation sake brewer Kaiichiro Kazuma (24y.o) becomes CEO.
Founded the Shiga Agricultural Cooperation: Yumeurara to cultivate abandoned land.
The Toji system is replaced by Responsibility for Our Brewing system.
(Head brew master Mr. Kurima).
Abolished overnight stay and work of brewing employees.
Began raw yeast stock preparation.
Soy sauce warehouse relocated.
Liqueur warehouse relocated.
Responsibility for Our Brewing system allows employees 1 tank to brew their own sake.
Start of “Enjoy cuisine with sake” project
Commenced subscription service “Fun Fan Chikuha!”
Achieved sake brewing using 100% Noto-grown rice.
Company increases to 18 employees Inherited ｜ The plum field management in Suzu City.
|Kazuma Sake Brewery Co., Ltd.
|Housu-gun Noto-cho Ushitsu he-36
|Mr. Kaiichiro Kazuma (5th generation brewer)
|Sake-, soy-, sauce-, liqueur production, retail and wholesale sales of alcohol, etc.