Wakabisu was born in 1853, during the turbulent times when Perry arrived in Uraga aboard his black ships and forced Japan to open its borders to the outside world. For more than 160 years, Wakabisu has been brewing beautiful sake in this area blessed with rich nature, which is indispensable for sake brewing. We brew our sake using Yamada-Nishiki (Mie Yamada-Nishiki), the highest grade of sake rice, soft underground water, and a wide variety of our own preserved yeast.