Sake Brewery / Fussa City “Ishikawa Shuzo”
At Ishikawa Shuzo, founded in 1863, visitors can enjoy local sake along with history and cuisine.
Good food is incomplete without good sake, and good sake makes food even more enjoyable. In this series introducing the makers and people in the Tama area who are passionate about crafting alcohol—an essential partner in enjoying food—we spotlight Ishikawa Shuzo, a long-established sake brewery in Fussa City founded in 1863 and best known for its “Tama Jiman” brand.
Ishikawa Shuzo was founded at a time when “kudarizake”—sake brewed in the Kamigata region, such as Kyoto and Hyogo—was celebrated as refined and fashionable in Edo, and sake culture was beginning to spread among the common people. In those days, the area around Fussa was a rural landscape of rice fields stretching along the Tama River, where rice cultivation flourished and sake was brewed using surplus rice. The Ishikawa family, who had served for generations as village heads of Kumagawa Village, began by experimentally brewing sake in a rented brewery nearby and selling it. Later, in the Meiji era, the 13th head of the family established a brewery in Kumagawa, Fussa City, and began full-scale sake production. Since then, Ishikawa Shuzo has continued brewing sake for over 160 years.
Ishikawa Shuzo’s guiding philosophy is “brewing sake for the local community.” Its flagship brand, Tama Jiman, embodies this philosophy, carrying the wish to “celebrate the spirit of Tama, become a source of pride for the region, and bring fulfillment to the hearts of many people.”
Another defining feature of Ishikawa Shuzo’s sake is its use of table rice (meshimai) since the company’s founding. Generally, sake is brewed using specialized sake rice (sakamai), such as the large-grained Yamada Nishiki variety. The flavor of sake is greatly influenced by how much the rice is polished—a factor known as the rice polishing ratio. The more the outer layers are milled away, the more proteins and fats that cause unwanted flavors are removed, resulting in a cleaner and more refined taste.
In 2024, “traditional sake brewing,” including the production of sake, was registered as a UNESCO Intangible Cultural Heritage, bringing renewed attention to sake. Today, styles characterized by fragrant aromas and a clean, crisp finish are particularly popular. Ishikawa Shuzo’s sake, however, takes the opposite approach. Because table rice has smaller grains and allows for less polishing, more of the rice’s natural character—including elements often considered imperfections—remains reflected in the flavor. The result is a style of sake that offers a robust sweetness and umami unique to rice itself. In fact, there are many people who strongly prefer this type of sake.
Rather than a sake meant to be paired with a meal, it is a sake that gently accompanies it. Creating sake that is not reserved only for special occasions, but one that quietly stands by the everyday dining table—enhancing familiar dishes—is the pride of the toji (master brewer) who protects this brewery’s signature style. This philosophy is precisely why so many people choose Tama Jiman.
Ishikawa Shuzo’s sake pairs well with everyday home-style dishes such as curry rice, hamburg steak, Napolitan spaghetti, and fried chicken. Though not widely known, it is also embraced overseas as a “familiar taste” by people in countries where rice is a staple food.
Ishikawa Shuzo’s sake is also highly regarded in rice-eating cultures across Asia, as well as in countries such as Spain and Italy, where rice dishes like paella and risotto are an integral part of the food culture. Chosen as a sake that suits each region’s climate and cuisine, Ishikawa Shuzo’s sake continues to gain popularity overseas. Understanding these differences in brewing methods and philosophy can make the enjoyment of sake all the more rewarding.
Another defining characteristic of Ishikawa Shuzo is its long-standing spirit of innovation and willingness to take on new challenges. As early as the late 1880s (the 20th year of the Meiji era), the brewery ventured into beer production and earned high acclaim. For reference, Japan Brewery—the predecessor of Kirin Brewery—was established in July 1885, while Osaka Beer, the forerunner of Asahi Breweries, was founded in November 1889. Visitors can learn more about this pioneering chapter of Ishikawa Shuzo’s history at the Ishikawa Shuzo Museum located on the brewery grounds.
Unfortunately, at the time there was no refrigeration infrastructure to ensure stable production and supply, and the brewery was forced to withdraw from beer brewing. A century later, however, Ishikawa Shuzo took on the challenge once again. In 1998, during the rise of Japan’s local beer movement, it launched the craft beer Tama no Megumi. Later, in 2015, the brewery introduced its TOKYO BLUES brand, becoming a driving force behind Tokyo’s craft beer culture.
Set on expansive grounds, Ishikawa Shuzo is home to six historic buildings dating from the Edo to Meiji periods—including the main brewery and a traditional nagaya-mon gate—all of which are designated as Registered Tangible Cultural Properties of Japan. The site also features notable landmarks such as a pair of husband-and-wife zelkova trees, the Beer Kettle Hall, a sacred sake well (omiki well), and an in-house beer workshop.
Visitors can enjoy freshly brewed craft beer with Italian cuisine at Fussa no Beer Koya, or savor dishes such as tempura, sashimi, and eel at the restaurant Shokudo Ishikawa. With so much to see, taste, and experience, it is a place where one can easily spend an entire day. Popular with international travelers as well, Ishikawa Shuzo makes an ideal destination for your next journey.
| Facility Name | Ishikawa Shuzo Co., Ltd. |
|---|---|
| Address | 1 Kumagawa, Fussa City, Tokyo |
| Tel | +81-42-553-0100 |
| Hours | 8:30 a.m. – 5:30 p.m. |
| Closed | Saturdays, Sundays, and national holidays |
| Official Website |
