Tomisawa Sake Brewery, founded around 1650 in Futaba, Fukushima, thrived for over 300 years until the 2011 earthquake and nuclear disaster destroyed it. Attempts to revive in Japan failed due to strict regulations. In 2012, Mari Tomisawa felt a connection to Seattle, and encouraged by a Japanese-American elder, the family moved there, despite language and cultural barriers, relying on their expertise in sake-making. Although the pandemic delayed progress, they partnered with a Seattle architect to build a new brewery using local materials, which was reborn as “Made in Seattle.” The brewery has placed special emphasis on using American-grown sake rice. They selected Yamada Nishiki, often referred to as the “King of Sake Rice,” cultivated at Isbell Farm in Arkansas. Isbell Farm has adopted Japanese rice cultivation techniques and produces high-quality rice, including nearly ten different varieties of sake rice in addition to table rice. For Tomisawa Brewery, choosing the right sake rice was a significant challenge. In order to make the best use of their newly built koji room, they needed rice suited to Seattle’s water and environment. Ultimately, they chose Yamada Nishiki, renowned for its excellent fermentation qualities.