Harnessing the qualities of the local environment for sake production

Kamimusubi Shuzo takes advantage of its location in Kato, the main production area of "Yamada-nishiki," by focusing on brewing sake using local rice and underground water. For its Daiginjo sake, the brewery meticulously carries out the entire production process by hand, from washing the rice to preparing the koji and brewing the sake, so as to make the most of the highly polished Yamada-nishiki rice available.

Harimaʼs grain-producing region has vast areas of mineral-rich clay agricultural land, and there are large daily temperature variations during the period when rice grains are ripening. This climate and the natural environment positively impact the Yamada-Nishiki rice in terms of the shape of the shinpaku and the low levels of fat and protein, making this rice variety an excellent raw material for brewing sake.