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ICHISHIMA BREWERYIchishima Shuzo

Long one of the most prominent breweries in the Niigata region, Ichishima Shuzo has been owned and operated by the Ichishima family

since its founding in 1790. The brewery continues to draw on its long history and access to local ingredients to produce some of the highest quality sake in a region known for premium production.

In the 1700’s the Ichishimas were one of the five biggest land-holding families in the country, and it is said that one could walk the 40 miles from the brewery to Niigata city without leaving their property.

NiigataNestled on the western coast of Japan’s main island, Niigata prefecture is known for both its prowess in industry as well as its pristine landscape. This unique combination allows the region to boast about having the most manufacturers of any prefecture in Japan, as well as the second most extensive land area devoted to National Parks.

Nowhere can this combination of craftsmanship and nature find a more perfect expression than in sake. Brewmas-ters from the famous Echigo toji guild use the top quality resources at their disposal to create sake of the highest caliber, and their success is undeniable. While Niigata ranks third in total sake produced, it is first in the production of premium ginjo and daiginjo sake. The region is also home to Japan’s only Prefectural Sake Research Institute, an organization that dedicates itself to improving the brewing techniques and products of Niigata brewers.

The source of Niigata’s natural advantage can be summed up in one word: SNOW.

Every winter, damp ocean breezes collide with the cold mountain peaks on the region’s eastern border, resulting in a massive amount of snowfall that can exceed 30 feet annually. When this snow melts in the spring, it creates ideal conditions for rice cultivation, in addition to providing incredibly clean, pure water for the brewing process.

Combine this natural bounty with a storied tradition of brewing craftsmanship and you get something known as the Niigata Taste. The fine water, quality rice, higher than average milling ratio, and the expertise of the toji have led the sakes of Niigata to have a unique taste that can be summed up as “crisp and dry.”

The success and popularity of this style in Japan and throughout the world has caused many brewers in other regions to attempt to duplicate the taste, but none have come close to attaining the quality for which Niigata brewers have been known for centuries.

Despite its history and tradition, however, the brewery is no stranger to innovation. When the fourth president returned from a trip to Germany, he created the Oumon label in the style of European family crests, a label that Ichishima continues to use in Japan to this day.

The brewery is also proud to be one of the first to open its doors to female brewery workers, something that was long resisted by other brewers throughout the country. By managing to maintain tradition as well as an openmindedness, Ichishima Shuzo has been able to produce consistently high quality sake, as evidenced by its perennial status as a gold medal winner at the National New Sake Competition.

Kenji IchishimaPresident

Ginnoyorokobi DaiginjoTheir Flagship Sake

SEISHUQuality: Futsuu-shuRice: Gohyakumangoku & KoshiibukiRice polishing ratio: Koujimai 60% & Kakemai 70%Water: Soft water flowing underground from the iide mountains [ a sub-stream of the kaji river ]SMV: +3 Acidity: 1.2Alcohol: 15.5% Amino acid: 1.1Yeast: Proprietary Yeast Serve: Chilled or Warmed

Tasting Notes: This traditional sake has long been a favorite of Niigata locals. Dry with a bold character, it retains a hint of sweetness and is a great way to begin your understanding of sake. Food pairing: Grilled poultry, sashimi, and teriyaki dishes.

JUNMAIQuality: JunmaiRice: Gohyakumangoku & KoshiibukiRice polishing ratio: Polished to 65% [ 35% is milled away ]Water: Soft water flowing underground from the iide mountains [ a sub-stream of the kaji river ]SMV: +4 Acidity: 1.5Alcohol: 15.3% Amino acid: 1.3Yeast: Proprietary Yeast Serve: Chilled or Warmed

Tasting Notes: This is what junmai is all about. Round and creamy, this sake has notes of apple and banana, while smoky components linger in the background. Food pairing: A classic Niigata junmai, it is a great match with yakitori [grilled chicken] and richer, heavier fish, as well as sea urchin.

TOKUBETSU HONJŌZŌQuality: Tokubetsu HonjōzōRice: Gohyakumangoku & KoshiibukiRice polishing ratio: Polished to 60% [ 40% is milled away ]Water: Soft water flowing underground from the iide mountains [ a sub-stream of the kaji river ]SMV: +8 Acidity: 1.3Alcohol: 15.3% Amino acid: 1.1Yeast: Kyōkai #9 Serve: Chilled or Warmed

Tasting Notes: Subtle in aroma, this sake offers a smooth, dry, and light entry to the palate. Easy drinking and versatile in food pairing, it is an all-time favorite of the Niigata people, including the head of the brewery himself!

Food pairing: Try it with seafood, including most fish, shellfish and octopus.

GINJŌ KOSHU [ AGED FIVE YEARS ]Quality: GinjōRice: GohyakumangokuRice polishing ratio: polished to 60% [ 40% is milled away ]Water: Soft water flowing underground from the iide mountains [ a sub-stream of the kaji river ]SMV: +4 Acidity: 1.3Alcohol: 15.3% Amino acid: 1.2Yeast: Proprietary Yeast Serve: Chilled

Tasting Notes: Aged to perfection in traditional, enamel-lined sake tanks for five years, Ichishima Ginjo Koshu exudes maturity and richness. Bold, nutty and incredibly smooth on the palate.

Food pairing: It has the depth to pair with Chinese food, braised meats, pungent cheeses, and other full-flavored dishes.

JUNMAI DAIGINJŌQuality: Junmai DaiginjōRice: GohyakumangokuRice polishing ratio: polished to 50% [ 50% is milled away ]Water: Soft water flowing underground from the iide mountains [ a sub-stream of the kaji river ]SMV: +4 Acidity: 1.4Alcohol: 15.3% Amino acid: 1.2Yeast: Proprietary Yeast Serve: Chilled

Tasting Notes: Upon the first sip of Ichishima Junmai Daiginjo, the drinker notes aromas of pear and cherry as thiscreamy, light-bodied nectar of Japan glides down. Food pairing: Sushi is a natural with this highly refined sake, but its enticing character beckons other great combinations.

GINNOYOROKOBI [COMPETITION] DAIGINJŌThis flagship sake wins Gold Medals consistently at the annual Japan National New Sake Competition.

Quality: DaiginjōRice: KoshitanreiiRice Polishing ratio: Polished to 35% [65% milled away]Water: Soft water flowing under ground from the iide mountains [ a sub-stream of the kaji river ]SMV: +5 Acidity: 1.2Alcohol: 16.2% Amino acid: .9Yeast: Proprietary Yeast Serve: Chilled

Tasting Notes: This sake is a legacy in liquid form, art in a glass: the pinnacle of Ichishima and the best of what Niigata offers.

Food pairing: Pairs well with full-flavored sashimi, anago, cheese, and grilled meats.

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SILK DELUXE JUNMAIQuality: JunmaiRice: Gohyakumangoku & KoshiibukiRice polishing ratio: Koujimai 60% & Kakemai 65%Water: Soft water flowing underground from the iide mountains [ a sub-stream of the kaji river ]SMV: -35 Acidity: 1.4Alcohol: 10-11% Amino acid: 1.0Yeast: Proprietary Yeast Serve: Chilled

Tasting Notes: Silk in a glass. A subtle sake that glides down smoothly with notes of cucumber and melon. This unique brew is becoming the drink of choice, not only among novices, but also among those who prefer delicious sake with a light, yet mildly sweet finish.

Kenji Ichishima - OwnerBorn and raised in Shibata City, Kenji Ichishima grew up around the brewery that had been run by his forefathers for generations. Today, he is one of the most remarkable brewers in the sake industry today. It’s rich history stretches back more than 200 years, he is new blood who respects tradition and culture but is also willing to consider and implement new methods. In part, because of the experience he acquired living overseas, he leads today’s sake industry with fresh and innovative ideas.

Takeshi Tanaka,TojiHe began working at Ichishima Shuzo in 1986 at the age of 19, and soon afterwards began his training under the previous toji as a manager of the yeast starter. Since then he has graduated from the Niigata Seishu Gakkou and received his First Class Brew Master Degree. In 2003, he finally became the head toji at Ichishima. Takeshi is extremely dedicated to his job and the brewery; he is even married to a co-worker! Although his sake has won several prestigious gold medals, Takeshi says his goal is merely to “brew sake with umami, and make people smile.”

NATIONAL NEW SAKÉ AWARDS JAPAN2015 - Gold Medal / “Ginnoyorokobi” [Competition] Daiginjo2014 - Gold Medal / “Ginnoyorokobi” [Competition] Daiginjo 2013 - Awarded / “Ginnoyorokobi” [Competition] Daiginjo2012 - Awarded / “Ginnoyorokobi” [Competition] Daiginjo 2011 - Gold Medal / “Ginnoyorokobi” [Competition] Daiginjo2010 - Gold Medal / “Ginnoyorokobi” [Competition] Daiginjo 2009 - Gold Medal / “Ginnoyorokobi” [Competition] Daiginjo

KANTŌ-SHINETSU REGIONAL SAKÉ CONTEST JAPAN2014 - Winner / Ginjo Class 2014 - Winner / Junmai Class2013 - Winner / Junmai Class 2012 - Winner / Junmai Class

INTERNATIONAL WINE CHALLENGE LONDON UK2015 - Silver Medal / Junmai Daiginjo Class - Hidematsu “Yamabuki” 2015 - Silver Medal / Sparkling Class - Ichishima Platinum Sparkling2015 - Bronze Medal / Daiginjo Class - Ginnoyorokobi Daiginjo 2015 - Bronze Medal / Daiginjo Class - Hidematsu “Ai”2015 - Bronze Medal / Honjozo Class - Hidematsu “Aka”2014 - Silver Medal / Ginjo & Daiginjo Class Ichishima “Ginnoyorokobi” [Competition]Daiginjo2014 - Bronze Medal / Junmai Ginjo & Junmai Daiginjo Class Hidematsu “Yamabuki”