Founded in 1808 in Toyama Prefecture, Tamaasahi Shuzo has brewed for over two centuries using only rice grown in Toyama and soft underground water from the Joganji River. The brewery developed proprietary yeasts cultivated from mountain wildflowers and tulip pollen, and after a decade of experimentation mastered the rare shubo shibori technique, in which sake is pressed all at once directly from the fermentation starter mash.
