Yucho Shuzo traces its history to 1719 in Gose, Nara Prefecture, the ancient heartland of Japanese sake brewing where temple monks developed the foundational techniques of the craft between the 14th and 16th centuries. Under the 13th-generation owner Chobei Yamamoto, the brewery produces Kazenomori exclusively as unpasteurized sake, resulting in vibrant, effervescent, and fruity expressions with a short shelf life, while reinvesting profits into sustaining the local satoyama landscape.
