This sake is brewed using the ancient mizumoto method from Japan’s Muromachi period — a completely natural process that uses no cultivated yeast, added lactic acid, or chemical additives. Fermentation takes place in traditional wooden barrels, resulting in a pure, unfiltered, and additive-free sake.
Driven by the strength of natural yeast, lactic acid bacteria, and countless other microorganisms working in harmony, the mash undergoes a long, slow fermentation of over 150 days, achieving full and complex maturation.
The rice used is Tono No. 1, a naturally grown variety cultivated since 2002 without pesticides or fertilizers. For more than two decades, the same soil has been nurtured through the rhythms of sun, wind, rain, and snow — creating a vibrant ecosystem where animals, insects, flowers, and trees coexist. The rice is harvested, then aged for one year to deepen its character before brewing.
From the very beginning, the brewers questioned convention: if rice is cultivated with such care and respect for nature, is it truly necessary to polish it away?