Shidaizumi Shuzo
HISTORY
Shidaizumi is the brewr of such esteemed brands as Sake Shidaiizumi, Radio Masamune and Nyan Cup. They are a small, local sake brewery in Fujieda City, Shizuoka Prefecture.
Before World War II, breweries, other than large breweries such as those in Nada and Fushimi, operated in extremely local areas, and the rice they produced was naturally local. Instead of aiming for local production for local consumption, the only option was to produce locally for local consumption. Currently, the nature of breweries is rapidly changing.
History of Shidaizumi
Shidaizumi was founded in 1882 by, Mochizuki Kyusaku. The Mochizuki family was a branch of the Sugimura family, a landowner in Fujieda, and was responsible for making effective use of surplus rice. It is said that the name of the sake was chosen because of the local name “Shida,” which means “sake like a spring,” and the desire to make a sake that is “aspirational” and “thick” and gushes forth like a spring.
Before the war, they sold sake such as “Shidaizumi,” “Sango no Tsuki,” “Radio Masamune,” and “Kanki,” and also owned a winery in Yamanashi Prefecture, which they sold under the name “Mikuni Wine”. However, as the war situation worsened, sake brewing was temporarily suspended due to a rice shortage.
They restarted brewing in 1951.
An early pioneer, in April 1960, they started selling Ginjo sake as “Shirasagi”. In 1962, it won the gold medal at the Tokyo University of Agriculture Competition, the most prestigious Japanese sake competition in the world at the time. Since the 1970s, they have been exploring the methodology of Shizuoka Prefecture’s Ginjo brewing, and as it has flourished, have won three consecutive gold medals at the National New Sake Awards since 1988. Since 2009, they have been pursuing modern sake quality by combining traditional sake brewing methods and ingenuity under Noto Toji guild Mitsushi Nishihara. At the “National New Sake Appraisal”, they have won the Gold Awards a total of 20 times.
Current situation of Shidaizumi
Even today, approximately 70% of their products are stay within Shizuoka Prefecture. The sake is designed to match Shizuoka’s climate and food. Specifically, they aim for a sake that combines a refreshing Ginjo aroma with an easy-drinking flavor, clean umami, and slight bitterness and astringency, emphasizing sharpness over lingering finish. One way they accomplish this is to only brew in the winter.
Shidaizumi’s management policy
1. The fusion of the inheritance of the traditional techniques of the chief brewer and the new era of sake brewing
The current chief brewer has inherited the techniques of the traditional Noto chief brewer. Based on the methods of successive Nanbu chief brewers who have been in the brewery for a long time, and the basics of Shizuoka Ginjo, we will step by step explore a new way to make Shidaizumi sake.
2. Stable production with production volume of 700 to 800 koku
Production volume cannot be determined to be better just because it is large or small, but in order to be able to carefully reach everything, a small quantity is better, but in order to maintain business stability, it is necessary to We believe that the previous production quantity is necessary.
3. Sake brewing that is more fulfilling than the price
As a local sake brewery, we believe that it is necessary to provide quality content that goes beyond price. However, we believe that it is not just a competition based on the specifications of rice polishing ratio and rice used, but rather how we think and what kind of sake we make.
4. Build stronger connections with Shita Izumi dealers.
Judging from the size of the brewery and the market environment, it is impossible to increase the number of new stores unnecessarily. The intangible asset of a brewery is to build relationships with liquor stores that have a deep understanding of Shidaizumi Sake Brewery. In traditional business relationships, it felt like information flowed one-way from the brewery to the liquor store, but from now on, I feel that a two-way exchange of information is necessary. Also, in order for each liquor store to be able to sell Shidaizumi smoothly, it is of course necessary to produce sake that is more fulfilling than the price point 3. We have set profit margins to ensure appropriate profits from transactions with Shidaizumi Sake Brewery.
5. Enhancement of standard products and development of unique, high-value-added sake (reducing unnecessary items)
If we respond too much to the recent diversification of demand, we will end up with too many items. will be dispersed. However, it is true that the traditional alcohol lineup alone cannot keep up with market changes. We will scrap and build items while enriching our standard products.
6. Pursuit of further safety (zero complaints in the 21st century)
We strive to increase safety as much as possible by inspecting raw materials for raw rice and water quality, not using cow-derived substances as supplementary materials for brewing, and replacing hoses with hoses that do not elute endocrine disruptors. We also maintain a clean brewing environment and aim to have zero complaints regarding foreign matter contamination by the end of the 21st century. We also check for radioactive substances and ethyl carbamine.
7. Take organic produce seriously (don’t use it as a tool to sell).
Locally, we are involved in the cultivation of Yamada Nishiki together with the Yaizu Sake Rice Research Group, a group of dedicated farmers. Although we have not received organic agricultural product certification yet, we have been certified as an eco-farmer by Shizuoka Prefecture in recognition of our soil improvement efforts using reduced pesticides and organic fertilizers. Currently, organic produce tends to be expensive due to the high cost of certification, etc., and because it is unnecessarily deified as a marketing method. At Shidaizumi Sake Brewery, we believe that it is necessary to use rice with reduced pesticides as a matter of course for sake in the popular price range.
8. Streamline the process without affecting the quality of sake.
Lower Costs Sake brewing is very expensive, especially the raw material rice. However, we cannot afford to spare money when it comes to securing high-quality rice and investing in new warehouse equipment. As a result, administrative expenses, etc., have been reduced to the utmost.
9. Building a better recycling system for empty bottles
Locally, we are actively collecting empty bottles. Cleaned thoroughly and reused.
10. Sales composition: 1/3 local sales in Shizuoka Prefecture, 1/3 sales outside Shizuoka Prefecture, and 1/3 sales outside the prefecture.
Shidaizumi is basically a local brewery in central Shizuoka Prefecture, and we would like to sell our sake locally.
11. Providing information at low cost using the Internet
Our company has also set up a website, on which we actively post information to support liquor stores and restaurants. We operate everything in-house, so we don’t have to incur extra costs.<Reference: Regarding the relationship between the warehouse and the site>
12. Maintain stable management and financial conditions
It is possible for any brewery to brew a masterpiece moromi. However, in order to continue producing sake of constant quality over many years, we believe that it is essential to have stable management and financial support.
13. Both employees and managers should discipline themselves and be aware of contributing to society through sake brewing.
Our company is a gathering place for people who love the work of sake brewing and are involved in society through their work. We simply work to make sure that you can drink Shidaizumi comfortably and deliciously.
14. Establishing the Shidaizumi brand loved by consumers
Consumers have a variety of relationships with alcohol. In order to establish the Shitaizume brand, we will strive to increase the number of people who have Shitaizume in a corner of their hearts.
