Located in the snowy region of Uonuma City, this brewery moved to the outskirts of town in 1990 in search of a better environment and improved facilities. While preserving the traditional, hands-on approach to sake brewing, the new brewery features refrigerated equipment that allows for precise temperature control, ensuring consistent quality. The brewing water is soft water drawn from 50 meters underground. Using a combination of low-temperature fermentation and long-term cold storage, they produce a sake that is light and delicate, yet still carries the rich depth of rice flavor. Their flagship sake, Junmai Midorikawa, pairs well with a wide range of cuisines—Japanese, Western, or Chinese—and can be enjoyed either chilled or warmed. The brewery doesn’t have a website, doesn’t sell online, and does not employ outside sales staff. Instead, they rely exclusively on trusted, carefully selected partner retailers, staying true to their focus on quality and trust.