Gozenshu’s sake was initially sold under “Man Etsu” (萬悦) brand, however it was later changed to the current name. Katsuyama is located in the region of Mimasaka (an old name for the northern Okayama) which had been long known as “Umasake no Kuni” (literally translated as “the country of fine brew”.)
With its chilly climate coupled with fine ground water and good sake-rice, Katsuyama bears an ideal environment for sake-making. Indeed, such regional benefits helped form Gozenshu’s motto: “Being responsible for making the finest sake with locally-sourced rice, water and true local craftsmanship.” Gozenshu’s sake embodies a clear-cut taste contrary to the sake produced in the southern part of Okayama. We have been eager at making junmai sake for over four decades long before the recent junmai fad emerged. It is safe to say that junmai makes up for about 70 percent of our overall products.
In the recent years, the brewing is led by Okayama’s first female master brewer Maiko Tsuji (7th generation of the family). With the team of young brewers, we have been making untiring efforts in brewing sake combining the best of both worlds: a full-bodied-yet-clear-cut taste unique to Harada’s and modern smoothness which Maiko pursues.