Despite being a large scale operation, the brewery, where the fifth generation of brewers were learning their trade, was a place where no efforts were spared in making great sake. That deep experience, combined with the bag-squeezing that only a small brewery can do, is now the strength of the operation.

Clear air. Verdant mountains. Crystal clear streams. A masterpiece born from a drop of the bounties of nature—handcrafted local sake brewed using traditional methods. Every place has its unique way of life and heritage—cultures and traditions that you can only experience when you're there. It is in these hometowns where one ought to take a fresh look at the land's once-lost "heart and soul." And sake is no different. In Japan, each land preserves its unique sake brewing traditions—with each sake having a rich flavor that reflects the natural features and climate of its roots. At our small-scale brewery, Otone, we carry forward our unique, heritage method for brewing local sake.

We craft all of our sake using just the three ingredients of rice, water, and koji, together with the work of microorganisms. We brew our sake using the traditional kimoto method — by encouraging the growth of microorganisms and ambient lactic bacteria that live in the brewery and patiently waiting for their natural action. When researching techniques to bring forth the power of the living organisms called bacteria, failures are an occasional aspect in recurring the process of discoveries and learnings to craft brews that let us appreciate the subtle differences and multi-dimensionality of their taste every day. We keep challenging ourselves to brew sake using low-polished and edible rice to bring out the rice's flavors. Our sake brewing process continues centuries-old heritage methods from the Edo period and utilizes modern technology to produce flavors rich in character, variety, and dimensionality. Creating new flavors through the collaboration of microorganisms and people. Bringing a contemporary yet classical way of brewing sake to the next generation so everyone may enjoy this deliciousness reminiscent of the olden times.

We aim to brew pure sake that expresses the natural grandeur of Kawaba. We totally compartmentalize the tasks that can be mechanized and those that can only be performed by human hands. Through this fusion of cutting-edge equipment with traditional technique, we brew exquisite sake. We devote ourselves each day to paying respect and gratitude to nature as we brew, and to delivering compelling sake that leaves a deep impression on those who drink it.