Hayashi Shuzo was established in 1874 in the mountain village of Hazaki in Kani City, Gifu Prefecture, and the Minotengu label has been its primary brand for decades. The brewery uses 100% Gifu Prefecture rice for its junmai and junmai ginjo expressions and keeps fermentation temperatures below 12 degrees Celsius for at least 25 days, a regimen suited to the cold winters of the Mino highlands. The range extends from seasonal unfiltered namazake to a daiginjo polished to 28%.
