Ariga Jyozo

Sake brewing was handed over from the 10th generation head brewer, Yoshihiro Ariga, to Yujiro Ariga, trained as a life scientist. The brands renewed from the previous generation were "Kissui Hidariuma" and "Jinya", named after the brewery's roots. 

Yujiro returned to the brewery in 2011 after completing his master's course at the Graduate School of Life Sciences at Tohoku University. He has been the toji since 2012, and the year after that he started working on the Tokubetsu Junmai "Jinya", which won the gold medal in the Junmai category at the "SAKE COMPETITION 2016". This was a remarkable achievement in just his 4th year of sake brewing!

10代目蔵元の有賀義裕から、研究者だった裕二郎杜氏に日本酒造りは引き継がれました。先代からのリニューアルを試みた銘柄は、純米大吟醸酒の「生粋左馬」と酒蔵のルーツともいえる名を冠した「陣屋」です。裕二郎さんが蔵に戻った2011年の翌年から取り組んだ「陣屋」特別純米は、2016年に開催された「SAKE COMPETITION 2016」純米の部で金賞を受賞。酒造りを始めて4年目での快挙でした。

"What I'm aiming for is a sake that's delicious on its own, of course, but also pairs well with food, and tastes even better when enjoyed with food, bringing on the culinary alchemy."

With a science-based mind and an uncompromising spirit of inquiry inherited from his father, Toji Yujiro has fresh, bold visions for Ariga Jyozo as it enters into a new era, with the commissioning of the new brewery! 

Fukushima, with 68 active sake breweries, is truly highly competitive, with established brands having held the limelight for the past 2 decades. Ariga Jyozo is set to be a rising star & certainly one to watch, with its ascent into prominence, in the years ahead.

「目指すのは単体でももちろんおいしいけれど、料理と相性のいい、料理と楽しむことでさらにおいしくなる、お互いを引き立て合うようなお酒です」理系の頭脳と父親譲りの妥協を許さない探究心で、有賀醸造の可能性と醸造の世界を広げ、新しい時代を駆け抜けています。