SPOT6

As I mentioned at the beginning of this guide, the Shimada family who are owners of this brewery have been growing rice in these fields for hundreds of years, even before this brewery was established 350 years ago.

This area’s high-quality water, which was selected as one of Japan’s top 100, is used for sake brewing as well as growing rice in this field.

The sake brewers grow the rice from spring to autumn, and then make sake in winter. Brewing rice cultivated by their own hands is not done at most other breweries, but this allows our brewers to brew while caring for every grain.

Thank you for listening to this audio guide. I hope you enjoyed discovering the process of sake-making and learning about our brewery.