Established in 1725 in northern Hyogo Prefecture, Kasumitsuru stands as one of the few remaining breweries in the historic Tajima Toji region and is thought to be the sole brewery there still exclusively using the ancient Kimoto and Yamahai methods. Every batch is brewed with Hyogo Kitanishiki sake rice and soft underground water from the Yadagawa River, yielding sake known for its rich umami, enjoyable acidity, and refreshing dry finish. The labor-intensive Kimoto process, which takes more than twice as long as modern lactic acid methods, defines the brewery's identity and production philosophy.
