Ippin has been brewed by the Yoshikubo family in Mito City, Ibaraki, since 1790, making it one of the oldest continuously operating sake producers in the region. The brewery develops its distinct acidity and savory depth by allowing koji to grow slowly and deliberately, using soft water from Mito City and top-quality rice grown locally in Ibaraki. In 2014, the Ippin Junmai Daiginjo earned a Double Gold Award at the San Francisco International Wine Competition, confirming its reputation beyond Japan.
