We fastidiously craft sake brought to life with local ingredients-using the pure, plentiful underground water from the Akaishi Mountains and Shizuoka-grown sake rice. Even today we honor the tradition of making our sake by hand.
When preparing our Daiginjo (ultra-premium sake), we forego the use of machines and craft each batch by hand, relying on our experience and intuition. The sake brewed by our chief brewer and staff members is a highly refined product.
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