At Isojiman Sake Brewery, the brewing season begins in early October when the evening and morning breezes turn cooler. It starts with a sacred ritual dedicated to the deity of sake brewing. Led by master brewer Nobuo Tada, the brewery team works in harmony, beginning with the brewing of honjozo-style sake. They carefully assess the condition of the rice, humidity, and temperature before moving on to crafting ginjo and daiginjo varieties. The process of parallel fermentation is like a dialogue with a living organism, requiring constant attention. The brewers dedicate themselves tirelessly to their craft until the sake is pressed in spring.