Nikaido Shuzo

Nikaido Shuzo has inherited the brewing method of the famed Asajizake and continues to this day. Because traditional natural brewing was prone to losing flavor and spoiling with long storage, after many years of research we distilled the clear supernatant of the mash (moromi no uwazumi). Thinking of customers’ health, we use only barley as the raw ingredient, and finally completed ‘Oita Mugi Shochu Nikaido.’ Its rich aroma and mellow texture are like a lover sought by connoisseurs—once tasted, never forgotten—explaining why it continues to be coveted even today. The method is a family secret, passed only to successors and never taken outside the family. For that reason, unlike other breweries, we do not hire outside toji (master brewers); the heir himself becomes toji and, with our proprietary method, we continue to this day as a family brewery—an unparalleled local specialty.