Makihata

Takachiyo Shuzo was founded in 1871 at the foot of Makihata mountain in Uonuma, Niigata, and the Makihata brand was created to commit fully to using all raw materials from the Uonuma region. Brewing water comes from Makihata mountain's underground springs fed by snowmelt, and the brewery supervises the cultivation of Ipponjime, a locally developed rice strain with pronounced umami grown in the Shiozawa district. All production is done by hand by brewers drawn primarily from the local community, positioning Makihata as a sake that reflects the food culture and landscape of its birthplace.