Originally founded in 1645 within the bounds of old Kyoto called Rakuchu, the brewery later relocated to Fushimi in 1920. Believing that junmai style sake using just rice, water and koji is the original form of sake, they’ve focused on producing junmai since 1970 and also formed the Japan Junmaishu Association with other breweries in order to popularize it. In 2005, they started brewing using the traditional kimoto method again. This brewery’s sake tends to have mild aroma and a soft taste, partly aided by the Fushimi water they use, which is known to be a wonderful medium-soft water.
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