We cultivate our own rice.
Our ancestors’ original rice paddy lays in front of our brewery. Our fresh water and fruitful soil is a gift from above and our sacred honor. 20% of our in-house rice is used for our signature kanbai sake. For generations of sake-making, the belief that the process starts with rice cultivation has been passed down. To know the rice is to know the sake. As a sake brewery, it is our duty to understand every core of sake and the rice it comes from. We hope for another fruitful year ahead.
We grow four kinds of rice for our sake.
The four kinds of rice in our fields include Miyama Nishiki (美山錦), Aikoku (愛国), Hiyori (ひより), and Yamada Nishiki (山田錦). The latter, Yamada Nishiki, has become widely known, but of course, each type of rice has its own distinct flavor. We carefully study the taste and characteristics of each type of rice so that we can match the best rice to make each different type of sake with.
Aside from our own rice, all of the rice we use is from Miyagi Prefecture.
Kuramoto is infinitely loved by locals. We strongly believe that our land’s clean water and air source lead to the making of our distinguishable sake. Just as our land loves us, we love Miyagi, our beloved home, back. This is why we continue to support each other; we use the resources our fruitful land provides us with to transform it into sake that we can share with the world. When the big earthquake hit and our brewery collapsed, neighbors and citizens of Miyagi rushed to our help. For this, we are forever grateful, and wish to give back not only to the land, but the people who reside here.