Collection: Fukui Prefecture / Kato Kichibei Shoten (Bon)

Founded in 1860, this brewery in Sabae City, Fukui Prefecture, continues to adhere to the traditional handcrafted sake brewing method, unchanged since its founding. Currently, the brewery uses only rice, rice koji, and water, with no additional ingredients. The brewery uses only Yamada Nishiki, a contract-grown variety from Hyogo Prefecture's Special A District, and Gohyakumangoku rice from Fukui Prefecture, renowned as the "king" of sake rice. The brewing water is exclusively underground water from the Hakusan mountain range, pumped from a well approximately 184 meters underground. The brewery's meticulous attention to detail results in a clear, pure flavor. The 11th-generation owner personally designed a state-of-the-art rice polishing machine, resulting in rice polished to an average of 34.5%, making it one of the whitest in Japan. The sake brewed in this way is then ice-aged for anywhere from one year to over ten years, resulting in a wonderful aroma reminiscent of ripe fruit and a smooth, deep mouthfeel.