Daruma Masamune

Founded in 1835, the same year that historical figures Sakamoto Ryoma and Atsuhime were born, Shiraki Kosuke Shoten is a long-established sake brewery that has been producing sake in Gifu for generations. Today, Daruma Masamune is renowned as an aged sake, but according to Shigeri Shiraki, the current seventh-generation brewer, it was still relatively unknown when she was young. “It was my father who first recognized the potential of aged sake,” Shiraki explains. “After discovering a forgotten bottle in a corner of the brewery that had aged for several years, he was amazed by its rich flavor. That moment inspired him to begin crafting aged sake intentionally.” At the time, the concept of aging sake was unfamiliar, and Shiraki’s father faced criticism for storing sake instead of selling it. However, through years of research, he confirmed that aged sake is naturally rich in sugars and amino acids. By studying historical records and refining the aging process, the family established the signature Daruma Masamune aged sake. Aging sake doesn’t simply mean leaving it untouched. Every step of the process requires expertise, from carefully adjusting fermentation to meticulously controlling temperature and humidity to ensure the sake develops its signature deep flavor. For those curious to learn more, the brewery offers tasting experiences by reservation through their website. Visitors can explore the sake-making process, hear behind-the-scenes stories, and compare the distinct flavors of aged sake by vintage. The taste of the sake evolves with each passing year, and the brewery’s staff provides personalized recommendations on the best food pairings and serving methods for each vintage. After the tasting, guests can browse the brewery shop, where aged sake crafted with exceptional care is available for purchase. Many visitors enjoy selecting a sake from their birth year or choosing a bottle as a thoughtful gift. Why not step into the world of aged sake and discover its deep, complex flavors?