Morita Co., Ltd., with roots tracing back over 360 years on the Chita Peninsula of Aichi Prefecture, produces Nenohimatsu as part of a brewing tradition long associated with the region's distinctive food culture, including hacho miso and tamari soy sauce. The brewery uses spring water drawn from the foothills of Mount Ontake in the Kaida Highlands of Kiso for its ginjo-grade brewing, alongside premium sake rice. The brand's flavor philosophy centers on hojun-umakuchi — a rich, savory style that expresses natural rice umami with a clean, lingering finish.
