6th generation owner-brewmaster Tada Onishi took over his small family sake brewery in 2003 at the age of 27, and began to search for a way to distinguish his sake. Bucking prevailing trends he trusted his own taste and began to produce a bright and slightly acidic sake with incredible layers and depth from his extremely careful koji making. The results have produced one of the most awarded sake of recent years, sought after by both connoisseurs and chefs who appreciate its vibrant energy and subtle nuances of texture and flavor.
“I think of it more as ‘cultivating’ than ‘making,’ It’s actually the microorganisms—mainly kōji-kin and yeast—that are making the sake. Our job as human beings is to create the optimum environment for these living organisms to do what they do naturally.” Tada Onishi