Tamanohikari Sake Brewing was established in 1673 in Wakayama under license from the Kishu Tokugawa clan, receiving its name from the Shinto priest of Hayatama Shrine in Kumano, a rare honor reflecting the spiritual significance attached to the brewery's sake. The brand made history in 1964 by pioneering the revival of pure junmai brewing at a time when most competitors were adding distilled alcohol and sugar, a decision that required using 1.8 times more rice per batch. Now based in Fushimi, Kyoto's famous brewing district, the brewery continues to rely entirely on hand-made koji and premium sake rice varieties including bizen-omachi and Kyoto-grown iwai.
