Watanabe Shuzo, established in Ogaki City, Gifu Prefecture in 1902, brews Hiraisami entirely by hand using traditional tools including a Japanese steamer and hand-prepared koji. Ogaki has long been known as the City of Water for its abundance of spring water and clear streams, and the brewery draws on that heritage, pairing local water with Yamada Nishiki rice grown by local farmers using reduced pesticide methods. The name Hiraisami was given by the second-generation master brewer with the hope that the sake would reflect the rich character of Mino, the historic name for this beautiful region of Gifu.
