Wakashimizu Sake Brewery is a small brewery tucked away in the mountains, known for its distinctive and character-driven sake. Despite its size, the brewery remains committed to traditional methods, pressing all of its sake using the funa-shibori technique for a careful and gentle extraction. They primarily use locally grown rice, such as Chiyonishiki from Hirata Village and Fukushima’s sake rice “Yume no Kaori,” paired with yeast strains developed in Fukushima—like “Utsukushima Yume Kobo” and “Kira Kobo.” The sake is brewed with spring water from the Abukuma mountain range, showcasing a deep dedication to local ingredients and craftsmanship. Their lineup ranges from standard sake to premium tokutei meishō-shu, with unique offerings such as Yamanba, inspired by doburoku (cloudy sake), and Koko-shu, aged over 10 years. These are bold, unforgettable sakes appreciated by true enthusiasts. Going forward, the brewery aims to continue creating sake that is not only easy to drink but also rich in individuality and character.