Kumpai Shuzo, founded in 1863 in Ota City, Gunma Prefecture, produces its Gunmaizumi sake using the yamahai starter method and locally grown Wakamizu sake rice, drawing water from the watershed of Mount Akagi. The brewery ages its sake for one to two years before release, a practice that rounds out the naturally full-bodied character built by yamahai fermentation. Kumpai's range is particularly prized warmed, with the rich, gradually unfolding umami of the sake expressing its best at elevated temperatures.
