Tsujihonten / Okayama, Japan
Their traditional method is revived by the last master brewer. He discovered an ancient document about Bodaimoto, and after years of research, he created his way of Bodaimoto - which only few sake brewery does. While many breweries use artificial lactic acid to make sake faster to reduce risk, they collect naturally occurring yeast. "When I returned from Tokyo and took over this brewery, the brewers were all young, in their 20s. So I decided to create a new style that would reach our generation." CEO Tsuji said. Surprisingly, instead of making fusion or fake new sake, they went completely back to the classics and made hip sake. The fact that the master brewer is his sister- a WOMAN, is also unusual, and is one of the reasons why the sake is so rounded and soft.