다카사고 오타후쿠 준마이나마겐슈 아라바시리

Fuji Takasago Shuzo, founded in 1830 at the foot of Mt. Fuji in Fujinomiya, Shizuoka, draws on underground spring water that has filtered through the volcano over approximately 100 years, emerging at a constant 5 degrees Celsius. This Takasago Junmai uses Gohyakumangoku rice and the traditional yamahai method, relying on natural lactic acid bacteria to develop the starter without stirring, a technique practiced by only about 5% of Japanese breweries and recognized with IWC Gold Medals in 2019, 2020, and 2022.