Founded in 1860 in Myoko City, Niigata Prefecture, Chiyonohikari Shuzo draws on ultra-soft spring water sourced from an aquifer beneath the upper Yashiro River, fed by snowmelt from the Myoko mountain range. The brewery's concept of assemblage guides its production, blending different tanks to create a single sake unavailable from any one fermentation alone. The newer K series, launched in 2015 by the brewmaster's eldest son, explores new flavor directions while preserving the house's hallmark gentle mouthfeel and clean finish.
