Kubiki Sake Brewing traces its roots to 1697, when the Yagi family began brewing sake in coastal Niigata as part of the storied Kubiki Toji tradition of the Joetsu region. Despite a small annual production of around 300 koku, the brewery serves as an off-site yeast bank for neighboring breweries and uses 100% locally grown Gohyakumangoku rice and spring water from Mount Ogami.
