Founded in 1725 in Iwaki, Fukushima Prefecture, Taiheizakura Shuzo brews with water drawn from the Abukhuma mountain range via the Samegawa river system, and uses 100 percent Fukushima-grown rice including the prefecture's original varieties Yume no Kaori and Amanotsubu. The brewery presses its carefully fermented moromi slowly through a traditional Sase-style fune press, and ferments exclusively with Fukushima's proprietary Utsukushima Yume yeast. With production focused almost entirely on the local market, Taiheizakura is a deeply community-rooted label aimed at everyday, unhurried drinking.
