Shimazaki Shuzo Japanese Craft Sake Since 1849
Sake is Japan’s oldest and most refined fermented beverage. Behind every bottle lies a story of rice, water, yeast, and centuries of passed-down technique. Shimazaki Shuzo is one of those stories: a brewery founded in 1849 in Tochigi Prefecture, producing sake with traditional methods and a rare artisanal care even by Japanese standards.
From today, their sake is available on Maltese. Here’s everything you need to know.
Who is Shimazaki Shuzo
Founded in 1849 in Tochigi, central Japan, Shimazaki Shuzo is one of many kura (sake breweries) that have endured centuries of Japanese history without losing their identity. Their philosophy is authentic artisanal production: carefully selected rice, local water, traditional yeasts, and a process that prioritizes quality over quantity. The result is sake with character, depth, and complexity that industrial productions cannot replicate.
Sake: what it is and how it’s made
Sake is an alcoholic beverage made from fermented rice. It is neither a distilled spirit (like whisky or vodka) nor a wine in the classic sense: it’s a category of its own, with a unique production technique worldwide.
Rice polishing (seimaibuai) is a key parameter: it indicates the percentage of rice remaining after milling. The more polished the rice, the more delicate and aromatic the sake. A seimaibuai of 60% means 40% of the grain has been removed — a higher milling level than average for the Honjozo category.
Honjozo: a sake category where a small amount of distilled alcohol is added to enhance aromas and lighten the body. The result is a drier, more aromatic, and versatile sake compared to Junmai (pure rice).
Nama: unpasteurized sake. Like unfiltered craft beers, Nama preserves fresh and lively aromas that pasteurization would eliminate. It must be refrigerated and consumed fresh.
Ogawa yeast (No. 10): one of the most appreciated yeasts in artisanal sake production, known for the fruity and aromatic profile it imparts to the final product.
Shimazaki Shuzo sake available on Maltese
Azumarikishi Nama Honjozo | 19% ABV | €8.70 (18 cl)
A Tokubetsu Honjozo Nama — the word tokubetsu means “special” and indicates a higher milling level than the standard for the category. Rice polished to 60% (seimaibuai), Ogawa yeast No. 10, unpasteurized.
On the nose: fresh and fruity aromas with delicate aromatic nuances. On the palate: elegant umami, soft and persistent sweetness, long and satisfying finish. A sake that impresses with balance and clarity.
Serve at 10–12°C in a small glass or a traditional sake cup (ochoko). Ideal as a Japanese-style aperitif or paired with sushi, sashimi, tempura, fresh cheeses, and delicate dishes.
⭐ 5/5 — average rating from Maltese customers.
👉 Buy Azumarikishi Nama Honjozo
How to pair sake with food
Sake is one of the most versatile beverages for food pairing. Some basic rules:
With raw fish (sushi, sashimi, oysters): Nama sake is the classic pairing par excellence. Freshness and umami blend perfectly with the flavors of the sea.
With delicate Italian cuisine: carpaccio, tartare, seafood risottos, fresh cheeses like mozzarella and burrata. Honjozo sake holds up well even outside the Japanese context.
As an aperitif: served chilled, in small portions, it’s a refined and unusual aperitif — perfect to surprise your guests.
Order Shimazaki Shuzo sake on Maltese
Now available on Maltese with shipping in Italy. A Japanese artisanal sake since 1849, unpasteurized, with a story and quality that speak for themselves.
