Our koji, the essential ingredient at the heart of sake’s flavor, is cultivated through an innovative new  technique developed in-house. Koji enzymes are crucial in the accharification process, where rice starches are converted into glucose. Moving beyond the traditional Tsukihaze-koji (pierce propagation) technique typical in Gijon, we’ve dopted a new approach, balancing the koji propagation for more precise control. We also maintain meticulous control over room temperature and moisture levels. We selectively combine the best attributes of Yamada-nishiki and Gohyakumangoku to extract a refined, sweet and fruity umami that is distinctly our own.

Our fermenting process occurs at low temperatures below notably cooler for a typical Ginjo, and we use a locally sou 10℃,  rced groundwater from Fushimi in Kyoto. While the low temperature results in a longer fermentation period, it allows us to take our time in extracting the refined sweetness from the rice.

We also take time to account for the natural changes in koji and yeast, which like all living organisms, respond to seasonal and environmental variations. Each morning, our skilled brewers check the moromi in the fermentation tanks. With a traditional ‘kai’ paddle in hand, they expertly sense and adjust the brewing process through touch, ensuring the best care for each batch. In every step of brewing, we take our time, willingly dedicating our years of experience and skill to bring an exquisite flavor, and create a masterpiece of sake brewing in each bottle.