Founded in 1848 as the Iseya Honten, Shinkame Brewery transitioned all its sake production to Junmaishu in 1987. After World War II, it became the first brewery to produce exclusively Junmaigura. Prioritizing quality rice, they shifted to organic Sakamai, recognizing its impact on fermentation and sake's vitality. Emphasizing the importance of rice quality, they believe "Good Sake comes from good rice only." They enhance the flavor through aging, aiming to deliver a rich, slowly matured taste that conveys the essence of quality rice.