Taiheizan

Kodama Brewing in Akita Prefecture, founded in 1879, named Taiheizan after Mount Taihei, a spiritual landmark that has watched over the region for centuries. In 1933 the brewery introduced Japan's first chilled ginjo sake, Taiheizan Reiro, and the following year took first place at the 14th National Sake Competition, propelling it to national prominence. Kodama later developed the Akita Kimoto method, a modified traditional process that naturally cultivates lactic acid bacteria, producing sake with rich texture and complex umami.