Daishichi Sake Brewery - Sokai Reishu Junmai Kimoto Sake and harvesting is done by

and harvesting is done by hand

These blocks are managed sustainably

they practice natural vineyard management as well as organic and carbon-neutral production

This natural and environmentally friendly philosophy encourages strong root systems that penetrate the soil

At Lass Chance

Daishichi Sake Brewery - Sokai Reishu Junmai Kimoto Sake and harvesting is done byNear Nihonmatsu City in Fukushima Prefecture, Mount Adatara provides a majestic setting of natural beauty. At the foot of the mountain is a rich supply of water from Hikage no Ido (Well of Sunshine), one of Japans three most famous wells. This sets the breathtaking background for Daishichi Brewery. Constantly working to perfect their sake, Daishichi combines the traditional Kimoto method with modern technological innovations. Daishichi invented the