Mr. Imaoka operates the Fuji Brewery independently with just 3 kurabito, or brewery workers, and produces 300 koku (1 koku = 1800L), the Japanese measurement for brewery size.

Points of Distinction

  • Izumo Fuji sake pays tribute to Izumo Taisha shrine and Mt. Fuji
  • Fuji Brewery mostly uses rice locally grown in Shimane

Fuji Brewery

Located in Shimane prefecture, the Imaoka family founded the Fuji Brewery in 1939. Izumo, the town where the brewery sits, is famous for its shrine called Izumo Taisha, built in the 8th century. This shrine is regarded as the oldest and most important shrine in all of Japan. Shinto deities from all over the country come to Izumo in October to answer the prayers people have made about various aspects of their lives throughout the year: love, romance, weather, crops, and connections in business.

In its name, Izumo Fuji sake pays admirable tribute to both this shrine and Mt. Fuji, the most loved and revered symbol of Japan. Accordingly, founder Shoichi Imaoka’s passion was to create sake that would be loved by all people, rooted in the land of Izumo. Throughout its history, Izumo Fuji has brewed sake to create strong relationships between people and between people and food, more than any other sake in Japan.

The family believes in old school and traditional brewing practices passed down from generation to generation. Even today, they have no modern machines. Every step of the brewing process is done by hand: steaming using an old-fashioned Japanese steamer, koji-making, and pressing by fune press, or wooden vat. Fune pressing can take days but is very gentle and yields soft and smooth sake. Most breweries reserve fune pressing for only top end sakes for ultra delicacy. Fuji brewery does this for all of their sakes.

The brewery mostly uses rice locally grown in Shimane. The main variety is called Sakanishiki, which is cultivated by local farmers specifically for Fuji Brewery. They cultivate this rice using all sustainable methods, which is crucial for quality, but takes enormous effort and dedication.  The water of the area is very soft, which is perfect for sake brewing.

Izumo Fuji
Watch Videos
Joto Types of Sake Video
Kobrand Wine & Spirits
Joto Types of Sake Video
Kobrand Wine & Spirits
Joto Sake- Yasunobo Tomita, Shichi Hon Yari, Cooling Down Rice and Adding Koji
Kobrand Wine & Spirits
Joto Sake - Rice from Steamer to Cooler
Kobrand Wine & Spirits
Joto Sake - Adding Kakemai to Brew Tank in "Sandan Shikomi"
Kobrand Wine & Spirits
Sake Making, Sprinkling the Koji-kin
Kobrand Wine & Spirits
Kinomoto Town Profile
Kobrand Wine & Spirits
Shichi Hon Yari, The Seven Spearsmen
Kobrand Wine & Spirits
Inekari, Rice Harvesting, Expertise
Kobrand Wine & Spirits
Sake Making, Step 3--Senmai, Washing Rice
Kobrand Wine & Spirits
A Mystery of Sake Making
Kobrand Wine & Spirits
On Local Sake Rice
Kobrand Wine & Spirits
How Sake Rice is Different from Cooking Rice
Kobrand Wine & Spirits
Sake 101, The 3 Basic Levels of Premium Sake
Kobrand Wine & Spirits
Sake 101, The 3 Basic Levels of Premium Sake
Kobrand Wine & Spirits
Joto Yuzu is here!
Kobrand Wine & Spirits
Serving Warm Sake
Kobrand Wine & Spirits
Warming Sake 101
Kobrand Wine & Spirits
The Truth About Warm Sake
Kobrand Wine & Spirits
Sake Ceramics
Kobrand Wine & Spirits
On-Line Assistant
Ask the Expert
We look forward to hearing from you! Please choose a subject from the options below and let us know your name and email address before adding your message.