Founded in 1856, Kumezakura Shuzo relocated its brewing operations to the foothills of Mount Daisen in Tottori Prefecture in 1985, where it draws water from the Jizo Falls Spring, one of Tottori's designated famous waters. The brewery works with local farming communities in the Daihara rice-growing district, cultivating sake rice together and producing the regional label Yago under the kimoto method, a labor-intensive traditional starter that yields deep umami and structure.
