We have been making sake seriously, earnestly, and with the desire to make better sake than last year. We have continued to make sake with the desire to make better sake than last year. Our goal is to make sake that you will never get tired of, made with nothing but the spirit of making good sake, unaffected by the times. We have pioneered the revival of "junmai-shu" (pure rice sake) by being particular about not only the variety of rice, but also about how the rice is planted. In the 1950s, sake with added brewer's alcohol, sugars, amino acids, etc. was the norm, but Tamanohikari Sake Brewery was the first in the industry to "revive" junmai sake in 1964. We remain committed to this belief to this day. We stick to traditional hand-made methods whenever possible when brewing sake.
