Yucho Shuzo / Nara, Japan
They focus on fresh, unfiltered and unpasteurized sake. Unlike in many parts of Japan, their well water is very hard and contains calcium and magnesium, which are great favorites of bacteria. Yoshi, now in his 13th generation, began making fresh sake with his father saids, "In the old days it was impossible to sell Nama(unpasteurized) sake. But now we have transportation and temperature control systems in place, we decided to do what we can do in this era". They have invested in equipment and uses both knowledge of sake history and a scientific approach to create unique and innovative sake. This 'neo-classic' sake is loved by a wide range of people, from sake professionals to sake beginners."