酒蔵萬流 > Paid Articles > Brewing sake by making the best use of raw material rice, improved every year by “Team Gikyo”
Yamachu Honke Shuzou Aisai City, Aichi Prefecture , Aichi

Brewing sake by making the best use of raw material rice, improved every year by “Team Gikyo”

Interview : 2022/04
Akihiro Yamada believed in the power of rice. He branded the Tojo district in Hyogo Prefecture as the producing area of Yamadanishiki and brewed sake using the finest rice. His passion was inherited by Masahiro Yamada, the 11th-generation brewery owner. The members of “team Gikyo” continuously exchange opinions and investigates through a series of trials and errors, to update their “best sake ever” each year.

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