Brewery's commitments

• Brewed with Yamada-nishiki cultivated in Kato

  A rice cultivar born in Kato, Yamada-nishiki is now used by many sake breweries throughout Japan. Kato is home to many favorable sites for the cultivation of Yamada-nishiki, especially terraced paddy fields with clay soil and good drainage located amid vast, sprawling mountainous areas with a large temperature difference between day and night.

• Every bottle is painstakingly brewed by hand

  The more polished Yamada-nishiki is, the smaller its grains become, leaving behind more of the white starchy center known as "shinpaku." This makes limiting the absorption of water by the rice during washing and soaking an important step, which is quickly performed by hand in seconds using a sieve. The preparation of koji is also done manually without the use of machines, while steamed rice is wrapped in straw mats and gently moved around by hand during the sake brewing process.