Nemoto Shuzo, brewing in the Oku-kuji area of Ibaraki Prefecture since 1603, draws sacred water from the Komagata Shrine spring near the Kuji River, water that contains an optimal balance of magnesium, potassium, and phosphorus for sake production. Carrying the name of the surrounding mountain wilderness, Okukuji is brewed by a team that assesses each year's rice harvest and daily weather changes to apply techniques passed down through more than four centuries of family brewing.
