Inaba Shuzo is a Japanese sake brewery that produces traditional rice wine using time-honored brewing methods. Like many sake producers in Japan, they focus on the careful selection of rice varieties and water sources, combined with precise fermentation techniques that have been refined over generations.

The brewery produces junmai daiginjo, one of the premium categories of sake that requires rice to be polished to remove at least 50% of the outer grain layers. This labor-intensive process concentrates the starch core and typically results in sake with refined, delicate flavors. Junmai daiginjo must be made without the addition of distilled alcohol, relying solely on rice, water, yeast, and koji mold for its character.

Their current range includes Stella, a junmai daiginjo that represents the brewery's approach to premium sake production. The name suggests a modern branding approach while maintaining traditional brewing classifications that indicate the level of rice polishing and production methods used.