04/08/2026
Thank you for featuring Mamoru and Mari from Shirafuji in the interview.
The American koji and sake industry has been expanding rapidly, showing remarkable growth over the past decade.
My father, Shuhei, is a koji specialist and is highly skilled in the “Kojiya” (koji production) department.
When we first visited the U.S. in 2012, most American-made sake we encountered was heavily flavored. Fourteen years later, the situation has changed dramatically. Authentic sake flavors and high-quality koji are now much more widespread, and the development of koji and sake in America has been truly impressive.
This fall, during the renovation of our brewery, we will be using an improved koji room and new yeast strains to create even better sake. We also plan to offer sake-making classes tailored separately for beginners and professionals to help spread the knowledge more effectively. See you soon!
Thank you again.
