A brewery that makes Aichi's local sake using rice produced locally
The brewery plants sake rice with the local producers, and after harvest, polishes them 100% in-house using a rice huller exclusively for making sake. They use natural underground water which springs out from the well in the premises to wash and prepare the rice for making sake. The brewery is very particular about the rice and water used. Taste the daiginjoshu and freshly made namazake (only available during the sake-brewing period) enjoy the rich taste and aroma that fills your mouth. You can see how sake is make on a brewery tour (reservation required).
|Posted photos||Main Kamisugi Shuzo (entrance)
Three photos Upper left Rice planting, upper right Product lineup, lower Washing rice
|Best season||October 1st to March 31st (sake-brewing period)|
|Address||20-5 Meiji Hommachi, Anjo-shi, Aichi|
|Phone||+81-566-75-2121 (Japanese only)|
|Opening hours||10:00 a.m. to 4:00 p.m.|
|Holidays||Every Saturday and Sunday|
|Fee||Brewery tour (reservation required, touring time is approx. 60 minutes) Free
* What you can see on the tour may vary depending on the season.
* The mother water is offered free of charge. Please bring your own plastic bottle or tank.
* Please inquire by phone for details.
|Access||Take the JR Tokaido Main Line from "Mikawa-Anjo Station" of JR Tokaido Shinkansen for approx. 5 minutes, alight at "Anjo Station" and walk for approx. 8 minutes.|
updated on Sep 29, 2017
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