Founded in 1690 in Okazaki, Aichi, Maruishi Jozo launched the Nito brand around the philosophy that one must chase two rabbits to catch two — balancing seemingly opposing qualities like sweetness and dryness, richness and lightness within a single sake. Drawing on over three centuries of brewing heritage alongside modern techniques, Nito uses Aichi-grown rice and water from the Yahagi River basin to pursue freshness, a clean finish, and seamless harmony with food.
