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Daina
This brewery is located Northern Japan, in the Tochigi prefecture – a wild, mountainous region. Its numerous springs of very pure water provide the local table water and ensure the brewing quality of this sake. The rice is produced by the brewer.
Nechi-Otokoyama
Located in the Niigata prefecture – which is famous for its dry and fine sake production – this brewery is known for using only one variety of indigenous rice called Goyakumangoku. The rice is grown without pesticides, fungicides or herbicides. It also specializes in parcel-specific sakes.
Matsunotsukasa
This brewery located near lake Biwa is the current leader of organic rice production in Japan. Its paddy fields are models of biodiversity, where a frog species thought to be extinct can be found. The organic growing method induces a higher nitrogen content in rice, giving it extra taste and strength. This is a vintage cuvée to lay down.
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Tosa-Shiragiku
This brewery is located in the Kochi prefecture, in southern Japan. Its dry, lemony character marries well with skipjack tuna, a regional specialty.
Its producer was a disciple of great the brewer Toyo-Bijin. The paddy fields are conducted in an exemplary manner.Juo-Kura
This brewery located in the Ibaraki prefecture, 100 km away from Tokyo, has just been taken over by a new generation open to cleaner production methods. This young brewer’s sakes are up to his high working standards. A good example of the current realization in Japan that the industry is killing diversity.