Enoki Shuzō is a family-owned sake brewery founded in 1899 in Ondo, on Kurahashi Island, part of the city of Kure in Japan’s Hiroshima Prefecture. It is best known for its Hanahato brand and its pioneering role in producing kijōshu, a style of sake in which some of the brewing water is replaced with previously brewed sake.

In 1974, the brewery became the first in Japan to produce kijōshu. Adding sake during the final stage of mash preparation slows fermentation, resulting in a richer, sweeter flavor suited to prolonged aging. The brewery uses water from its own well and primarily Hiroshima-grown rice, including Hattan Nishiki and Koi Omachi, while its daiginjō is made with Yamada Nishiki from the Yoshikawa area of Hyōgo Prefecture. Alongside kijōshu, its range includes junmai, ginjō, daiginjō, sake brewed using the kimoto method, and cloudy nigori releases.

Today, Enoki Shuzō combines a broad domestic range with international recognition for its kijōshu sake. Its continued development focuses on expanding the ways sake can be enjoyed and exploring new styles. Its current range includes kijōshu aged in sherry, bourbon, and Madeira wine casks, as well as sake made from rice grown by the brewery’s master brewer in Ondo.