Delivering Delicious Sake —
Niizawa Brewery revolutionizes sake brewing with unwavering focus.
The rice is polished for 350 hours
while brewers carefully assess its condition.
While many breweries outsource the rice polishing process, Niizawa Brewery insists on in-house polishing using the latest polishing machines with diamond rollers, sourcing rice from dedicated farmers. THE EiKYU is a "Junmai Daiginjo sake." While typical Junmai Daiginjo sake is polished to 50% or less, THE EiKYU far exceeds this standard with a polishing ratio of 7%. This level of polishing requires significant time and effort. Thoroughly removing proteins that are mostly distributed on the rice surface results in a pristine taste.
Subterranean water from the Zao mountain range
is used in all aspects of sake brewing.
Water constitutes about 80% of sake and is a crucial element. THE EiKYU uses subterranean water from the Zao mountain range, known for its excellent water quality. Polished rice is carefully washed by hand by the brewers. The water's clarity at this stage contributes to the clean finish. With a 7% polishing ratio, the rice grains are extremely small that absorb and dry quickly. The washing and soaking process requires heightened attention counted to the seconds, and the brewers' knowledge and experience are crucial in maintaining the appropriate water absorption rate.
Ideal flavor is pursued
through data analysis and brewers' skills.
To create truly delicious sake, Niizawa Brewery conducts daily objective data analysis to complement the brewers' senses. The condition of the Shubo (Sake yeast starter) is numerically understood using medical-graded laboratory equipment. Based on the result, brewers use their knowledge and experience to fine-tune factors like temperature, aiming for the ideal sake quality. Brewers also dedicate themselves to honing their sake tasting abilities to assess sake quality. By combining numerical data with sensory evaluation, Niizawa Brewery can achieve the flavor profile precisely to their intentional design.
The immpecable "middle press"
is delivered at -5°C.
Sake is made by fermenting and pressing rice, rice koji, and water. In the pressing process, the first part is called "arabashiri," the middle part "nakadori," and the final part "seme." THE EiKYU bottles only the "nakadori," which has the most transparency and concentrated quality. With the philosophy that "the sake brewing process is not completed until the customers have the first taste”, the shipping and storing condition of THE EIKYU is calculated precisely and accounted for continuous maturation to ensure every bottle arrives at its peak flavor for overseas customers.
Never settling, always improving.
Boundless curiosity drives THE EiKYU.
Brewery Profile
Niizawa Brewery
Founded in 1873. Niizawa Brewery’s long-established brand of "Atago no Matsu" has been long loved by local poets and connoisseurs.
The current president, Iwao Niizawa, became the youngest toji (master brewer) in Miyagi Prefecture in 2000. Since then, he has focused on brewing sake that enhances a wide range of international cuisines, creating the ultimate food-pairing sake "Hakurakusei" in 2002.
In 2011, following the impact of the Great East Japan Earthquake, the brewery relocated to Kawasaki Town in the Shibata District of Miyagi Prefecture. Recognizing the remarkable talent and potential of his young protégé, Nanami Watanabe, President Niizawa promoted her to be the toji of Niizawa Brewery in 2018. At just 22 years old, she became the youngest female toji in Japan.
From 2022, they have won the Best Sake Brewery award for three consecutive years in the Sake category of the International Wine Challenge (IWC). They have also ranked 1st for three consecutive years since 2022 in the "World Sake Brewery Ranking," which recognizes the most highly evaluated sake brewery in domestic Japan and international competitions.
While gaining attention both domestically and internationally, they continue to evolve in their pursuit of creating the most delicious sake.
Founder
Ayaka Ito
Born in Japan and moved abroad at the age of 16, the founder of THE EiKYU, Ayaka Ito experienced a transformative moment following the Great East Japan Earthquake in 2011. During her time as a long-term volunteer in Minamisanriku, Miyagi Prefecture, supporting the recovery of local industries, she encountered sake for the first time. Deeply impressed by its exceptional flavors, Ayaka decided to dedicate herself to promoting Japanese sake worldwide.
After graduating from the University of Hawaii, Ayaka returned to Japan and obtained a Sake Sommelier certification in 2014. She has since traveled across Japan, visiting sake breweries and delving deeply into the craft and culture of sake. With fluency in both English and Japanese, as well as a global perspective, she launched a restaurant in San Diego, California in 2016, centering her passion around Japanese sake.
Ayaka’s efforts include organizing the annual San Diego Sake Festival, conducting sake workshops in Japanese Friendship Garden and Museum at Balboa Park, and introducing over 30,000 people to the charm of sake through her restaurants and community events. As a founder of THE EiKYU brand, Ayaka partnered with the Niizawa Brewery, who share the same ambition. Together they strive to deliver an unforgettable creation that harmoniously blends tradition with innovation. Her mission is to share the artistry and craftsmanship of sake with audience worldwide, establishing sake as the pride and the cultural heritage of Japan.