Founded in 1893, our brewery was renamed Hatsumago ("First Grandchild") in celebration of the birth of the family’s eldest son, with the hope that it would be a sake cherished by all. Since our founding, we have remained dedicated to the traditional kimoto brewing method. This technique, which utilizes naturally occurring lactic acid bacteria from the air, requires exceptional skill and expertise. Our kimoto sake is known for its deep, complex flavors with a clean finish—enhancing the taste of any dish it accompanies.