Shohorai is produced by Ooyatakashi Shuzou, founded in 1830 in Aikawa, Kanagawa Prefecture, a brewery that brews exclusively junmai-shu, from junmai through to junmai daiginjo, without any addition of distilled alcohol. Every label is made using the rare kimoto method, a labor-intensive traditional starter technique now used by fewer than one percent of Japanese sake breweries, yielding sake of pronounced flavor and personality.
