Shigaizumi Brewery was founded in 1960, when 11 local breweries within the jurisdiction of the Shinano-Nakano Tax Office came together to establish a joint bottling facility for sake. Today, the brewery produces its own sake using locally grown rice varieties such as Hitogokochi from Kijimadaira Village and Yamada Nishiki cultivated by the brewery’s president himself. Since water accounts for 80% of sake, it is often called its “lifeblood.” In search of the perfect brewing water, the brewery tested various sources until, in 2009, it discovered spring water from Ryūkōji Temple in Kijimadaira—selected as one of Japan’s “Top 100 Famous Waters of the Heisei Era.” After switching to this water, the sake's quality dramatically improved. The brewery now focuses on crafting sake with a gentle aroma, a smooth finish that’s not overly dry, and a taste that one never tires of drinking. With a strong commitment to using local ingredients, Shigaizumi Sake Brewery continues to refine its sake and promote the beauty of Japanese sake culture.