Founded in 1875, Kondo brewery began brewing sake in Omama Town, Midori City, under the trade name "Tanakaya." Using the pristine spring water from Mt. Akagi, the brewery has maintained a steadfast commitment to producing only dry sake. Under the leadership of sixth-generation owner Yuichiro Kondo, Kondo brewery continues to create sake that is beloved by the local community. The brewery’s flagship label, Akagisan, is known for its clean, crisp dry flavor. It is crafted to complement meals and to be enjoyed without tiring the palate. While it pairs beautifully with traditional Japanese dishes such as tempura and yakitori, its dry profile also matches surprisingly well with rich, cheese-based dishes like pizza. Kondo brewery is dedicated to quality, polishing all rice to at least 60% to meet ginjo standards. At the same time, the brewery keeps its sake affordably priced so it can be enjoyed as part of daily life. Emphasizing local production for local consumption, Kondo Shuzo is also involved in revitalizing abandoned farmland in Midori City to grow sake rice, which is then used to produce a junmai ginjo made entirely from local ingredients. In addition, they actively incorporate locally grown rice varieties such as Gohyakumangoku from neighboring Kiryu City.