Aoki Shuzo, established in 1805 in Aisai City, Aichi Prefecture, produces the Komeso brand entirely through traditional methods, relying on house-resident wild yeast (kuratsuki kobo) rather than commercial ampuled strains and using the slow Yamahai or Kimoto processes to build the yeast starter. Served ideally at room temperature or warmed, Komeso delivers a concentrated umami and well-balanced acidity that reflects the brewery's philosophy of letting time and natural fermentation do the work.
