Seiumu Shuzo Co., Ltd.

You cannot brew good sake without using good ingredients.
First, we verify the quality of the ingredients with our own eyes, by touching them with our hands.
To ensure this, at Seion, we mill all our rice in-house.
There is an old saying in sake brewing: “Large grains with a white core are considered the finest.”
This means that “the best sake rice is large-grained and milled down to the part closest to the core.”
While ordinary sake often prioritizes cost and tends to neglect polishing (national average: 72.5%), at Seigun, we polish the rice to a minimum of 65% for our standard sake and as much as 39% for our Daiginjo. This places us among the top in the country.
Junmai and Daiginjo sake are now commonplace.
Seigun began producing “Handcrafted Seigun” in 1971, a time when junmai sake was still virtually unknown.
We launched our Daiginjo in 1980, a year when it was still so rare that it was called a “phantom sake” and rarely found in stores.
Both have since grown to become Seigun’s most popular products.
Today, we also produce “Kinshōzan,” which uses “flower yeast” discovered in dianthus flowers—the key to alcoholic fermentation—to successfully create a gorgeous aroma and rich flavor not found in conventional sake, as well as “Ogawa no Shizen-shu,” a junmai ginjo brewed with local pesticide-free rice. As the region’s top brand, we constantly incorporate the latest techniques and elevate them to the realm of tradition.