It is a small sake brewery facing the former Sanyo Road in the Seto Inland Sea of Yamaguchi Prefecture in 1875 (Meiji 8).
Mori is preparing alcohol in the cold winter, aiming for "beautiful sake with a good taste".
Freshly squeezed, it is made with an unbalanced design, and it is made at low temperature for 1-2 years.
It is a liquor design that feels deeper and soft, and even more sharp.
In addition, we are trying new attempts while taking care of traditions, such as the potato shochu "Yoshisuke" made from local red potatoes and plum wine "Ume no Kahori" using local plums.
