Oku-Noto's Tsurunoshuzo and Kanazawa's Fukumitsuya Begin Third Joint Brewing Using Rescued Yeast

Founded in 1625 (Kanei 2). Through contract-farmed rice cultivated since 1960, pure brewing water that takes over a hundred years to reach from the foot of Mount Hakusan, and the traditional techniques of brewers who continue to evolve with cutting-edge evidence, the company achieved a pure rice sake brewery (Junmai-gura) in 2001. Long-aged sake has been researched and developed for over 60 years. Currently, leveraging its long-cultivated rice fermentation technology, the company is also engaged in cosmetics and food development, and operates directly managed stores and exports to disseminate Japanese sake as a culture both domestically and internationally.