Top 10 oldest sake producers in Japan (and the world)

The process of brewing sake goes back nearly 2000 years. The oldest still operating brewery dates back to before the Second Crusade, for goodness' sake! db looks at the ten oldest breweries still producing Japan’s iconic beverage. The post Top 10 oldest sake producers in Japan (and the world) appeared first on The Drinks Business.

Apr 28, 2025 - 08:32

Top 10 oldest sake producers in Japan (and the world)

The process of brewing sake goes back nearly 2000 years. The oldest still operating brewery dates back to before the Second Crusade, for goodness' sake! db looks at the ten oldest breweries still producing Japan’s iconic beverage. Sudo Honke (1141): The oldest sake brewery in Japan is in fact the oldest business of any kind in the country, and one of the oldest continuously operating businesses in the world. Now run by the 55th generation of the Sudo family, the brewery is also known for being the first sake brewery to sell both namazake (unpasteurised sake) and hiyaoroshi (chilled sake). Hiraizumi Honpo (1487) Japan’s second oldest still operating sake producer, founded just two years after the Battle of Bosworth, is Hiraizumi Honpo. The brewers commit to the yamahai technique, a way of making sake that is (at least partially) facilitated by the accessibility to hard water from an underground river flowing from Mount Chokai. Originally a port wholesale shop with sake brewing as a side operation, the production of the rice-based beverage only became the main occupation for the Saito family in the early Meiji period (1868–1912).

Kenbishi Shuzo (1505)

Located in the heart of Nada, the mineral-rich spring water in the area makes for powerful sake with spine and definition. The brewery is steeped in history, and their diamond logo can be seen in 16th-century illustrations of samurai drinking sake from a barrel for courage before battle. Despite the vast size of the brewery, all their koji is still made by hand, their style remaining unchanged throughout the years, making old school sake that bursts with umami flavours.

Yamaji Shuzo (1532)

While Henry VIII was in the midst of the biggest divorce mission in human history, Japan’s fourth-oldest sake brewery, Yamaji Shuzo, was founded. They have been brewing along the Hokkoku Kaido highway for nearly half a millennium, and the frigid climate of the region leads to a controlled fermentation process and a rich and mellow sake. Shusen-kurano (1540) Today, one of the smaller sake producers on the list – they produce just 50,000 bottles a year – Shusen-kurano Brewery has a rich and fascinating history. Present during the Battle of Kawankajima, one of Japan’s most famous feudal conflicts, legendary warlords Shingen Takeda and Kenshi Uesegi are said to have enjoyed the brewery’s sake. Originally a small farm-based sake house brewing with surplus rice for the local community, the brewery expanded to full-scale production during the mid-Edo period, maintaining its historic facilities and dedication to craftsmanship to this day. Tomita Shuzo (1540s) Tomita Shuzo is also intrinsically linked with military history. The Tomitas named their sake ‘Shichi Hon Yari’, or ‘Seven Spearsmen,’ after the seven warrior leaders who were active in the historic battle of Tsurigatake that was fought just outside their town. Despite their rich history, which they continue to honour, 15th generation owner Mr Yasunobu Tomita has an eye on innovation, too, by being one of the first to focus on local rice, local water and developing new strains of sake brewing rice. Yoshinogawa Shuzo (1548) Much like legendary Japanese footballer Hidetoshi Nakata’s redirect to sake brewing after his football career, Yoshinogawa was also established off the back of a retirement, when Mondo Kawakami resigned as a samurai. The first brewery to be founded in the now-famed Niigata Prefecture, Yoshinagawa is now a titan of the industry, recognised both domestically and internationally, and even operates a sake museum, Joh-gura, which provides visitors with insights into their brewing process and the culture of sake.

Konishi Shuzo (1550)

This sake producer began producing sake, curiously, to complement the family’s pharmaceuticals enterprise. The name for its flagship brand, Shirayuki (white snow), supposedly originates with a trip the second heir, Sôtaku, was making to Edo to deliver sake when he saw a snow-capped Mount Fuji. As well as producing sake, they have also forayed into the broader alcohol industry, gaining particular success by importing Belgian beer in the late 1980s, and in doing so changing the face of Japanese beer culture. Ueda Shuzo (1558) Located in Nara, the supposed birthplace of Sake, Ueda Shuzo is nestled among picturesque surroundings, against the backdrop of the sacred Mt. Ikoma. Their sake is brewed using ‘Bodhimotozukuri, a brewing method from the Muromachi period, which is characterised by the use of raw rice in the manufacturing process. They sell almost all of their sake directly, valuing the primary connection with the people who drink it. Koya Shuzo (1593) Considered the oldest sake producer in the Yamagata Prefecture, Koya is located in the Shinjo Basin, where the Mogami River turns westward. Due to the brewery’s optimal location, it served as a village headman, a wholesaler, the headquarters of various feudal lords, and a ship contract for Lord Uesugi between the Edo and Meiji periods. The brewery’s sake is generally described as having a fruity flavour with a sharp aftertaste.