Our adherence to handmade sake such as making koji by koji tray method, using a traditional tub (koshiki) to steam rice, and applying cedar warmer for shubo making etc., motivating us to produce an “assertive sake texture” to gain continuous trust and love from local community to demonstrate the true will of “Manatsuru”.
We hope to go back to the origin of sake brewing with the revival of kimoto brewing. Our aim is to review sake brewing from the ground up, polishing the traditional techniques and learning while continuing the research and development of new sake in line with diversifying consumer needs.
