Kiminoi Shuzo, founded in 1842 in Myoko City, Niigata, takes its name from the well on the brewery grounds that draws subterranean water from the slopes of Mount Myoko, water the brewery has used uninterrupted since its earliest days. Unusually, Kiminoi has never stopped producing yamahai-style sake since the method was first developed, and the brewery relies on its own resident lactic bacteria to drive fermentation, resulting in sake with a measured wildness, full umami, and a transparency that sets it apart from many contemporaries. Kiminoi Yamahai Junmai has earned recognition at Kura Master 2024 and the IWC 2023.
