Asabiraki was founded in 1871 (Meiji 4) when the seventh-generation Murai Genzō, a former samurai of the Nanbu domain, left his post and began brewing sake in Morioka. Blessed with the rich natural environment of Iwate—its pristine rice and water—and guided by the refined skills of the Nanbu Toji master brewers, we dedicate ourselves to crafting sake with great care and effort. Our sake is brewed using “Daiji Shimizu,” a natural spring water on our grounds that was selected as one of the 100 best waters of the Heisei era. With the traditional Nanbu-style brewing method, we produce sake that is clean and smooth, yet full of umami flavor—well-loved by both men and women alike. Staying true to our mission of “Brewing Iwate sake with Iwate rice,” we use Ginginga, a sake rice developed in Iwate, and our efforts have earned acclaim both in Japan and overseas.