Established in 1898, this prestigious brewery is owned by 5th generation toji Tomonobu Mitobe. He wants his sake to have a good umami and also a good kire (clean finish) such as that of a Masamune traditional Japanese sword - sharp, rich and clean. Mitobe-San uses mostly local sake rice but also has a passion for exploring rice terroir. He has been working on growing Akaiwa Omachi rice in the Okayama prefecture, which has taken over 10 years to get right - just one of the many examples of this brewery being committed to excellence and pursuing the highest standards of sake quality.
