Kanbai Shuzo 寒梅酒造　

Our ancestors took the art of sake-making
both seriously and playfully.
Our sake was born nearly one-hundred years ago, in 1918. The founder and landowner, Jiro Iwasaki bore the sake that was far superior to the local plain rice. It has been said that Iwasaki approached sake-making in a playful manner. Sake-making can become very rigorous and at times, unenjoyable. But we strive to keep Iwasaki’s values alive by keeping our playful and enjoyable spirits while making sake. To remain true to our founder, we continue to make our sake seriously, passionately, and diligently. We believe that our brewery’s values are transmitted into the taste and quality of our sake.

Delicate ume plum buds are the first sign of spring. We call this transitional period between winter and spring Kanbai meaning winter plums. Our signature sake, Miyakanbai, was born out of our wish to share this beautiful period through taste. Have a cup of this sake, and you will understand what we mean

We make our sake as a family.

Our family owned and operated brewing company has remained small and intimate since its beginning, 100 years ago. By keeping our company small, we are able to personally check every step and every bottle and pay attention to every detail. We take pride in our creation which has been passed down from generation to generation in the family. In 2018,another transition will occur as the parent steps down and the next generation son will take over the brewery. This sake is our family treasure, and we hope to continue sharing the taste and trade for many more generations to come.

We sow the seeds of rice on the ground to feed the seedbeds in our own rice fields

Although the sake-making process stays constant, the taste of our sake is different from year to year. This is due to weather conditions and rice quality. To have as much control as we can to make the sake taste its best, we have acquired vast knowledge about rice, harvesting, and its care. By making sake’s core ingredient, rice, with our own hands, we hope for the best outcome for its taste.

Whether you are near or far,
stay connected with Nihonshu.

We’ve seen the change in the sake world, and how the interest for Japanese drinks have skyrocketed in recent years. As sake makers, we are excited to see our passion and pride gain global recognition and appreciation. We believe that the industry will continue to evolve, become more modern, become dearer to heart, over time. Our hope is that our sake can be tasted and shared no matter where you are in the world. We want to reach out to all and any corners where there are people interested in sake. Whether it’s your first time or you’ve lost count of how many times you have tasted sake, we hope you enjoy it.

To Miyagi, Japan, and the World,
a thank you.

Kanbai is a sake from Osaki ward in Miyagi prefecture. It is beloved for the people and by the people. The word about our sake has spread over the years, to reach new kanbai lovers in in Japan that go beyond our prefecture’s borders. In recent years, the taste of our sake has reached new consumers in foreign lands; places such as the U.S. and United Kingdom. For a small brewery like ours, we are grateful for our international recognition. Simultaneously, it give us more pride in Japan and in our land for gifting us with the cultivation of our sake. So, we continue to devote ourselves to our craft.

ご先祖様は真剣にお酒と遊んだ人でした。
私たちのお酒が生まれたのは、大正7年（1918年）。およそ百年前のことです。
地主だった創業者の岩﨑碩次郎が、地域の米をよりすぐり美味しい清酒をこしらえたのが、
今にちの事業の始まりでした。碩次郎は、遊びごころを大切にしてお酒をつくったと伝わっています。
お酒づくりはひとつひとつの工程が地道で、ともすると職人のこころも厳めしくなりがちですが、
それでも私たちは楽しくつくろうと思っています。真剣に、情熱的に、勤勉に、でも楽しく。
ほがらかな明るい気持ちがお酒の味にもきっと伝わると思います。

こころに春をよぶお酒
蔵元・生産者・お客様の価値を見出し、皆の心を幸せにしていく。
自由でみずみずしい発想を原動力に、すばらしい夢と感動、ひととしての喜び、
そしてやすらぎを提供します。
「仲間」→「お客様」→「地域社会」→「次世代」に「こころに春を！」
元気の種を蒔いていこう！

一. 寒梅酒造は
社員とその家族の安定した幸せな生活を実現し物心共に活力に満ちあふれた
皆が集う大切な場所になることを目指します
二. そのために
運命共同体の同士である社員一丸となり
努力精進し成長いたします
三. そして
お客様が感動する商品・サービスの提供を通じて
社会や地域の発展・繁栄に貢献します
私たち寒梅酒造は3つの誓いがスパイラルを描き発展していくことを
経営理念＝会社の存在目的に掲げます