Raifuku Shuzo was established in 1716 in northern Ibaraki Prefecture, at the foot of Mount Tsukuba, and has been producing sake under the Raifuku label for over three centuries. The brewery's defining innovation is its use of flower-derived yeasts, called Hanakobo, sourced from plants such as Nadeshiko, Begonia, Abelia, and Climbing Rose, a practice rooted in the tenth-generation head's training under a pioneer of floral yeast research at Tokyo University of Agriculture. Makkoushoubu is one of the brands in Raifuku's portfolio, brewed within this distinctive floral yeast framework that drives the brewery's reputation for unique aromatic expression.
