Founded in 1822, Omine Sake Brewery was revived in 2010 by Tsuyoshi Akiyama after being dormant for over 50 years since 1955. The brewery uses spring water from Beppu Benten Pond, believed to grant longevity, which is rich in calcium and minerals. This water enhances fermentation, resulting in a clean, pure sake with no unwanted flavors. Omine Sake Brewery is dedicated to producing only junmai genshu (pure rice sake without water added) and aims to create sake that reflects the local climate and land, combining traditional methods with modern techniques.