Established in 1865 in Omachi City, Nagano, at the foot of the Northern Alps, Ichinoya Co., Ltd. brews its flagship Ryusuisen sake using spring water drawn from a 900-meter-high mountain village source called Onna-no Shimizu. Every step of production, from rice washing through koji-making and three-stage fermentation, is carried out entirely by hand in a historic brewery building dating to the Meiji era. The brewery centers its craft on the kimoto-zukuri method, cultivating lactic acid naturally from the start to build a strong, complex fermentation.
