Founded in 1725, this sake brewery is located in Washiki, a village surrounded by lush mountains and the clear waters of the Naka River. It is Japan’s smallest sake brewery, where the 14th-generation owner produces only about 30 koku annually—equivalent to roughly 3,000 bottles of 1.8L sake—all under the label Asahi Wakamatsu. With just three to four small fermentation tanks in operation, their production is extremely limited and rare even on a national scale. Part of the koji rice is grown in their own fields, and all rice is polished in-house, reflecting their uncompromising dedication to quality. Today, under the leadership of the 11th-generation owner and toji, Akihiro Matsuura, the family of three continues to refine their craft, striving to create sake with depth, strength, and character.