Tsukiyoshino is the flagship brand of Wakabayashi Jozo, founded in 1896 in Ueda, Nagano Prefecture, at the foot of the Bessho Onsen hot-spring plateau. The brewery re-introduced traditional yamahai fermentation in 2019 after successfully developing a plant-based lactic acid starter, and its fifth-generation toji Mami Wakabayashi — who came to brewing from the apparel industry — guides production with an emphasis on Shinshu-grown rice and a clean, residue-free finish.
