Established in 1898 in Yamagata Prefecture, YAMAGATA MASAMUNE stands out by using hard, mineral-rich water—a rarity in Japanese sake production.
This gives their sake a distinctively clean and structured flavor. The brewery produces only Junmai sake, emphasizing pure rice flavor and pronounced umami. Since 2004, they have cultivated their own sake rice, firmly believing that the path to great sake begins in the rice field. This field-to-glass approach results in deeply expressive, terroir-driven sake.
