Originally established as "Kameya" in 1918 by our predecessor, our brewery merged with others during the post-war turmoil, leading to the formation of the current Kumano Sake Brewery. Situated on the southernmost coast of Kumihama Bay, our sake, "Kuminoura," has been cherished by the local community for many years due to its breathtaking view of the bay. Historically, Tajima Toji brewmasters crafted our sake, but now Tatsuro Kakimoto, the next head of the brewery, serves as the toji. While he preserves the techniques of previous brewmasters, he also infuses his own style into the brewing process. Using locally grown sake rice such as Iwai and Gohyakumangoku, as well as table rice Koshihikari, we meticulously brew our sake using traditional tools in our old brewery. This mostly handcraft process results in sake with rich and unique flavors.