Morimoto Brewery is said to have been founded around 1887 (Meiji 20) by its first-generation brewer, Shohei Morimoto. In 1924 (Taisho 13), the brewery relocated to its current location in search of a more abundant and higher-quality water source. Since the 2000 brewing year, the brewery has operated as a “self-brewing” kura, with the owner also serving as the brewmaster (toji). From the 2014 brewing year onward, they have stopped using any added brewing alcohol and now produce only junmai (pure rice) sake. They draw their brewing water from a well on-site, fed by underground spring water originating from Mt. Awagatake, a peak in the Southern Alps. With a mild aroma that enhances the flavor of food, their sake is crafted to be smooth, balanced, and enjoyable throughout a meal — a true food-friendly sake.