Brewery's commitments

• Edible Rice

  We use edible rice from Gunma prefecture — not rice that is only grown for making sake. Rice used exclusively for brewing sake is not that pleasing to the palate. We take delicious to eat, locally grown rice and turn it into sake.

• Edible Rice, Just the Way it is

  For brewing sake, heavily polishing off the outer layers of rice grains has become the norm nowadays. This sake is made using rice with the same polishing ratio as the rice on your dinner table — in other words, it is virtually unpolished. As polishing the rice tends to expend large amounts of electricity — our brewing method is also friendly towards the environment.

• The Brewery's Ambient Fermenting Yeast

  The sake is made using microorganisms that live in the brewery. Our method is a revival of a lost technique that is rarely practiced in present-day Japan. Our brewery is home to more than 140 types of yeast fungi, and we cannot know which sake will they settle on to. As a result, the fungi change from one year to another, and so does the taste of the sake. It is truly a sake of which the kami — the spirits of nature — determine the taste.

• Best Stored at Room Temperature

  The brewing technique — dating back to the time before refrigerators — makes the sake strong and robust. It is a sake whose flavor keeps growing. And thus, to make its taste develop even further, the sake is best stored and served at room temperature. When the bottle is stored at room temperature after uncorking, the sake becomes smoother and mellower as it comes into contact with the air. It is also environmentally friendly since it does not require refrigeration.