Ofuku Brewery was founded in 1897 in Nagaoka City, Niigata Prefecture, by Goro Kishi, a scientist-turned-brewer whose research would transform the entire Japanese sake industry. In an era when sake brewing relied heavily on intuition and experience, Kishi took a scientific approach. He discovered that adding lactic acid to the yeast starter could eliminate harmful wild bacteria and enable the pure cultivation of desirable yeast strains — a breakthrough that effectively prevented the dreaded spoilage that plagued breweries at the time. This technique, later named sokujomoto, became the foundation of modern sake production and is now used by the vast majority of breweries across Japan. Kishi was subsequently awarded the Medal with Yellow Ribbon, the first such honor ever given in the brewing industry. True to its founder's legacy, Ofuku continues to pursue bold, rice-forward sake. The brewery uses generous amounts of rice and keeps filtration to a minimum, allowing the distinct character of the house style to shine through. The result is sake that is rich, full-bodied, and deeply flavorful — a deliberate contrast to the light, dry style often associated with Niigata. The brewery also maintains a strong connection to the local community, particularly the Yamakoshi district of Nagaoka, famous for its terraced rice paddies and traditional culture. Sake rice grown on these historic slopes is used to brew the Yamakoshi brand of junmai ginjo — a project that endured even after the devastating Chuetsu earthquake of 2004 destroyed the brewery's facilities and the paddies themselves. The flagship brand, Ofuku Masamune, carries a name that means "sake that brings ever more fortune with every sip" — a wish that has accompanied every bottle since the brewery's earliest days.