Founded in 1869 in the hot-spring port town of Yunotsu, Shimane Prefecture, Wakabayashi Shuzo produces Kaishun as an all-junmai brewery, using contract-grown Shimane-prefecture rice and medium-soft water drawn from nearby Takase. The brand favors a traditional yeast-driven approach that foregrounds rice umami over fruity aromas, resulting in sake that leans toward savory richness rather than fragrance.
