KOMACHI

Founded in 1894 in Kagamihara, Gifu Prefecture, Komachi Shuzō utilizes groundwater from the Nagara River and local rice varieties, notably Hida Homare. The brewery focuses on full fermentation to highlight the rice's natural umami while ensuring a clean, crisp finish.

In a unique approach, the brewery plays music within the kura (cellar) during fermentation to maintain a stable environment for the yeast and kōji. Prioritizing methods that respect natural processes and consistent production, Komachi Shuzō aims to create sakes that are both simple and perfectly balanced.