Asahiwakamatsu is produced by Naka Shuzo in Naka-cho, Tokushima, a brewery founded in 1725 and operated continuously as a family enterprise in the mountainous interior of the Naka River basin. The brewery self-cultivates a portion of its sake rice, including the heritage variety Omachi, mills all rice on-site, and determines steeping times based on the annual condition of each harvest. Production is intentionally minimal, with only three tanks brewed per season, and the resulting sake is characterized as a full-bodied, bone-dry style with rich acidity suited to warming.
