Endo Asashibori Shuppin Chozōsake

Keiryū Asashibori Shuppin Chozōzake (朝しぼり 出品貯蔵酒) is a popular brew among sake connoisseurs that brings out the original taste, sweetness, and acidity of nihonshu. It is made by fermenting the popular "Keiryū Asashibori" moromi at a low temperature for three days, raising the alcohol content to 20%, bottling it in the morning and immediately storing it ice-cold—a well-balanced sake with its original umami, sweetness, and acidity.

Wrapping the bottles in newspaper is the best storage method for exhibiting at the Kanpyokai, as it blocks light and helps the bottles respond to changes in outside temperature. It follows the traditional storage style of the countryside, where sake is treated with care. Wrapped in local newspapers, it is a popular gift from Shinshū (Nagano).

Located in Suzaka, Nagano Prefecture, the brewery was founded in 1864 for the local Suzaka clan and began to supply sake to the clan's head. Since then, from the second to the fifth generation, we have inherited the intention of the first brewer, Endo Tokusaburo (遠藤徳三郎), to make delicious sake and continue brewing and nurturing it. Although our leading brand, "Yoro Masamune," has been awarded the Medal with Yellow Ribbon, we could not take advantage of the sake boom in the 1970s, and as a small brewery, Endo struggled to keep their quality. In 1982, the sixth generation, Endo Shuzaburo (遠藤秀三郎), became the head of the brewery at the young age of 21. At this time, there were only three employees. While improving existing products, the brewery launched one of its leading brands, "Keiryū", in 1988. New brands followed, including the still-popular Asashibori, Domuroku, Naotora and Comet.

In 1993, the brewery was awarded the "Nagano Prefecture Sake Competition Governor's Prize" (長野県清酒品評会県知事賞 Nagano-ken seishu hinpyō-kai kenchiji-shō). In 2004, Endo won its first gold medal in the "Monde Selection". In 2014, the brewery celebrated its 150th anniversary.