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Greetings to Lovers of Fine Sake

Our Optimum Environment for Sake Brewing

Gojo City in Nara Prefecture is a quarter with celebrated connections to the “Tenchugumi Incident” of 1863 – precursor to the subsequent Meiji Restoration phase of Japanese history. Situated at the southwest part of the Yamato Basin, the city offers spectacular views in the distance of Mt. Kongo to the north and the Kii Mountain Range (added to the World Heritage Site List in 2004) to the south. With the Yoshino River also flowing robustly through the center of town, this is a city noted for the breathtaking scenic beauty of its majestic setting.
Gojoshuzo Co., Ltd. was established here in Gojo in 1924. It is said that the enterprise was one of the numerous businesses launched by our founder Fujihiro Nakamoto in the wake of the discovery of mineral veins in the Yoshino Mountain Range. Enclosed by mountains on all sides, the area was found to be highly suited to the brewing of sake. With the arrival of winter, chilly northerly winds gust down from Mt. Kongo, with local wells coming to overflow with riverbed water soft in nature and ideal for the production of sake.
Nestled in these magnificent surroundings, sake came to be brewed in methods remaining true to the approach perfected by the traditional Tajima School, with the resulting beverages savored by local residents under the brand name of “Goshin.”

From Local to Nationwide Patronage

Over the generations, Goshin grew to become a favorite of local sake connoisseurs in the region. To the point, in fact, of it being widely said that: “There is no drinking establishment anywhere in Gojo City that does not serve Goshin.” It truly flourished as the embodiment of jizake (“local brewed sake”), rising to claim a nearly 100% share of sales in Gojo and neighboring Totsukawa Village. As this came to pass, local residents increasingly gave Goshin sake as a gift on various different occasions. This prompted an increase in demand as recipients of such presents placed their own orders for the products. In that way, with the sake winning popularity for its outstanding flavor from customers outside the region as well, we at Gojoshuzo grew more confident about our lineup. At length, we began to place the sake in department stores and other retailers. Today, our products enjoy steadily expanding support from hotels, restaurants and other patrons in Osaka’s Minami, Shinsaibashi and Umeda, and other major districts of the Kansai region of Western Japan.
We have continued to incorporate increasingly modern facilities into our operations, while faithfully maintaining the time-honored merits of handcrafted brewing. In addition to “Goshin Gold Label,” which enjoys the greatest popularity among local patrons, we are also channeling major energies into the production of junmaishu (sake made only from rice and without brewing alcohol) and ginjoshu (sake made from white rice milled so that 60% or less of the grain remains).
With progress made in expanding our distribution routes as well, Gojoshuzo carries on the steady push to win support from growing numbers of sake drinkers in Japan and around the world.

Our Quality First Approach

“Delicious sake, always pleasing to our customers.” While such a catchphrase may sound rather simplistic, to sake producers like Gojoshuzo, this manifests the single most important goal in our sights.
In recent years, improvements in production equipment have made it possible for almost any sake manufacturer to turn out reasonably unique and tasty brews. In our view, however, the truly vital aspect is how best to age each sake in keeping with the type of beverage being brewed.
Sake shipped in its newly produced form is known as shiboritate (freshly squeezed), and comprises an extremely limited volume of the total output of any brewery. In other words, the overwhelming majority of sake is stored and aged before being released to market. At Gojoshuzo, we naturally devote eager efforts to the manufacturing process itself. Yet at the same time, we also direct a major measure of our attention to providing the optimum aging. This ranges from chilled temperatures and under to up to around 25°C, as best corresponds to the specific variety involved.
The fruits of these efforts result in “sake with the flavor of a crisp autumn day” – a metaphor widely used to describe fine quality brews.

Hideakira Nakamoto

Personal Profile: Hideakira Nakamoto, President
Born in 1932. Graduate of the Waseda University Department of Science and Technology (Civil Engineering). Initially joined Hankyu Railway Company, where his positions included Deputy General Manager of the Management Research Office. In 1982, he became third-generation president of Gojoshuzo Co., Ltd.
“Our second-generation president aspired to become a designer in his earlier years. He originally entrusted the family sake business to his younger brother, and proceeded to work at an industrial laboratory in Yokohama for many years. That man was my father, and I was born and raised in Yokohama. As a result, I spent the first half of my life in the Kanto region of Eastern Japan, somewhat estranged from our ancestral home of Gojo. Even after returning to the Kansai region of Western Japan, I went to work for Hankyu Railway. There, I worked in the design of bridges, tunnels and other infrastructure. Finally, on the verge of turning 50, I found my way back to the family business. Because I was the second son, I never really thought that I would become involved in sake brewing. After three decades in the trade, however, I am now determined to continue my studies in the quest to produce sake truly satisfying to discerning customers.”

Company Profile

Name Gojoshuzo Co., Ltd.
President Hideakira Nakamoto
Address 1-1-31 Imai, Gojo City, Nara Prefecture 637-0004, Japan
Telephone +81 (0)747-22-2079
Fax +81 (0)747-25-3646
E-mail info@sake-goshin.com
Established 1924
Brand Name “Goshin”



Teahouse “Kochuan”

The “Kochuan” teahouse, erected within the vast 6,000m2 site, is formed from a large sake cask of cedar tree wood from the Yoshino area of Nara. Its construction is said to date from the Taisho era of Japanese history (1912-26). The house is fully equipped with a small entrance requiring tea ceremony participants to bend to enter, washing area and other traditional appointments. An open hearth is also incorporated into the interior. Particularly inspiring is the carpentry expertise of fitting a sliding door into the side of the round cask that tapers toward the bottom.