Aoki Shuzo, established in 1717 in the Uonuma region of Niigata Prefecture, has brewed Kakurei for over 300 years in Shiozawa, one of Japan's heaviest snowfall areas, where deep winter snow feeds the soft groundwater used for brewing. The brewery pursues a style described as tanrei umakuchi, preserving the natural umami of the rice while maintaining the light crispness associated with Niigata sake. Production runs only during the cold months using fully handcrafted methods, guided by the founding spirit of harmony among brewers, farmers, and drinkers.
