The Kimoto method: natural lactic acid fermentation "Kasumitsuru" is a rare and unique sake brewery that exclusively brews sake using the ancient Kimoto method of brewing, which has been passed down in the former town of Kamicho in northern Hyogo Prefecture. We hope you enjoy the traditional flavor of "Kasumitsuru", passionately brewed with a tremendous amount of manual labor and effort.

The reason why we care about making flavorful Junmaishu is because we believe that "even a grain of rice holds infinite power." We were one of the first ones to use rice from local farmers through contract farming, and introduce an eco-friendly farming method that not only grows rice but allows rice farms to become suitable for wild storks to find food in the paddies. Our sake made from these rice has received acclaims and has been served on the first class cabin of All Nippon Airways. We mature our sake for more than two years in order to bring out the true flavors of rice.

Our sake brewery was established in 1690 in the scenic Tajima region in northern Hyogo Prefecture. For over three hundred years, our brewery has been committed to brewing locally and by hand, using carefully selected rice, clear water, and traditional techniques.

Our sake brewery was found in 1708 with a duty to make sake for the feudal lord of Izushi Castle. Our distinctive red mud walls, which we have maintained the same for 270 years since the Edo period, blends in with the historical townscape, which may be why we brew our harmonious, well-rounded, and full-bodied sake.

Our sake brewery is located in Yabu, a city known for its designated agriculture zones. In our JAS-certified organic farm (1.5ha), we incorporate natural farming methods to grow sake-brewing rice such as Yamada Nishiki.

We are a small, family-owned brewery by the foot of Hyonosen, a mountain ridge in Hyogo Prefecture. Our sake are brewed with Yamada Nishiki grown in Tajima.