Takashima Brewing, founded in 1804 at the foot of Mount Fuji in Numazu City, Shizuoka Prefecture, brews Hakuinmasamune with groundwater filtered through the sacred mountain and promotes a style it describes as mellow but refreshing. Brewmaster Kazutaka Takashima has become widely recognized across Japan for his exceptional mastery of yamahai fermentation, an ancient lactic-acid method rarely applied at premium grades, and the brewery's yamahai junmai daiginjo is regarded as a landmark expression of the technique.
