Yumegokoro Brewery is dedicated to crafting sake entirely from local Fukushima resources. They use rice from contracted farmers in Kitakata, pure spring water from Mt. Iide, and skilled local brewers. Their lineup focuses on junmai-style sake, including their signature brand, Yumegokoro. The sixth-generation president, Nobuo Tokairin, explains, “Sake made with local ‘Gohyakumangoku’ rice has won gold at the National Sake Appraisal for three consecutive years. We’ve shown that you can make excellent sake without using Yamada Nishiki, and it makes our farmers proud too.” By working directly with growers, the brewery can closely monitor the rice’s condition each year and adjust brewing methods accordingly to bring out its best qualities. Another key focus is quality control. From pasteurization and storage to shipping, every step is carefully managed. “If the flavor changes before it reaches the customer, that defeats the purpose,” says Tokoji. For products requiring refrigeration, they also coordinate with retailers to maintain quality until the moment it’s enjoyed.