Akita Prefecture, one of Japan’s leading rice-growing regions, has been known as a sake-producing powerhouse since the Edo period. The Satake clan, rulers of the 200,000-koku domain, actively promoted sake brewing as a key economic resource. At its peak, Akita was home to hundreds of breweries, a legacy carried on today by the renowned Takashimizu sake. The name Takashimizu comes from a sacred spring mentioned in the Nihon Shoki (Chronicles of Japan). This pure, soft water still flows beneath Akita Shurui Seizo, and is used in our sake brewing. Made with Akita’s rice, water, and craftsmanship, Takashimizu is beloved by sake enthusiasts across Japan, perfectly complementing the rich flavors of the Japan Sea and Ou Mountain cuisine.