Homare is made in
Homare Brewing Company
Switching from miso to sake production in 1918, Homare brewery in Fukushima prefecture always had its focus on water. 20 gallons of water, which is 50 times as much as the sake itself, is used to produce a bottle. Therefore, the centerpiece of their sake production is the famous Kitakata underground water coming from Mt. Iide. Relying on the award-winning toji master Mr. Nakajima for his insights and ability to accurately make decisions in sake brewing, Homare believes sake is a composition of living organisms that requires meticulous attention and that they should grow day by day learning from the sake they make themselves.
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