MORIKUNI is the only sake brewery on Shodoshima, reviving island sake production after a 35-year absence when it reopened in 2005 under management that traces its lineage to Ikeda Shuzo, a Takamatsu, Kagawa brewery originally established in 1872. The brand uses spring water from Hoshi-ga-Jyo Mountain and sake rice varieties including Kinuhikari grown in Shodoshima's terraced paddies, listed among Japan's top 100 rice terraces. Unlike many sake breweries, MORIKUNI minimizes filtration to preserve the golden hue and natural umami of the rice in the final product.
