Shidaizumi Sake Brewery was founded in 1882 (Meiji 15) in the Shida region of central Shizuoka Prefecture, now part of Fujieda City. The brewery is located upstream along the Seto River, an area known for its rich natural surroundings and abundant, high-quality water. It is often referred to as one of the top breweries in the prefecture for having “delicious spring water.” Using moderately soft water (hardness 3.4) that allows for gentle fermentation, the brewery produces sake with a well-balanced flavor profile—combining refreshing aroma with umami, bitterness, and a hint of astringency. Shidaizumi’s sake is characterized by a soft acidity and a clean finish that evokes the clarity of water. The acidity, paired with the fruity notes typical of Shizuoka yeast, gives the sake a fresh, fruit-like impression. The gentle sweetness from the rice lingers pleasantly, then fades smoothly from the palate. “We hope people will enjoy our sake as a food-friendly drink that never tires the palate,” says the young brewery owner and toji (master brewer), who are dedicated to crafting sake with sincerity and care. Shidaizumi has also been a pioneer in ginjo brewing. In 1960 (Showa 35), they released their first ginjo sake, “Shirasagi,” and in 1968 (Showa 43), they received the prestigious Gold Award at the Tokyo University of Agriculture Sake Competition—one of the most respected awards in the sake world at the time.