Founded in 1849, Nishiyama is a classically modern Shuzo, respecting its history while forging ahead in that unique way the Japanese have of blending tradition with modernity to achieve perfection. The Hyogo Prefecture was the first one known for having great water, and that is where Kotsuzumi is created. Its tradition is to use the pristine, soft-water of on-site wells fed from the same aquifers which give life to the Takeda River to ensure that theirs is a sake of purity, power, and elegance. This brewery wishes to share a sake that is made only from water from their own wells, locally grown heirloom rice, the majority of which comes from estate paddies, and an exclusive yeast strain. They also limit production to that which is sustainable to maintain their resources and outstanding quality.
Hakuun Nishiyama was the third generation of the family to helm the Shuzo, and he was also a haiku poet. In 1915, he was drinking with another renowned poet named Kyoshi. Kyoshi penned a haiku whose beauty is lost in translation. It read: Here it is, the great Sake. It’s called Kotsuzumi.
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