Our sake brewery always values harmony with meals. Based on the concept of “a great supporting role that makes the most of Japanese ingredients and food culture”, we aim to create a sharp sake that blends with food and complements the taste of the food, while the more you drink it, the more you drink it, the more delicious it becomes.
We use “ancient water” from 200 meters underground, which is more than two bedrocks, for the brewing water. The “soft acidity” produced by ultra-soft water and careful squeezing brings a pleasant afterglow in a fresh crispness. It goes well with small fish from the Seto Inland Sea.
