Founded in 1914 Yoshimura Hideo Shoten’s female toji focuses on the traditional Kimoto and Yamahai brewing methods, with a special focus on Koji making. This method highlights the natural umami flavors and delivers a clean finish​

Traditional Method

Yoshimura Hideo Shouten likes to do things the old way. The company focuses on brewing sake using traditional ways to produce the fermentation starter, like Yamahai and Kimoto, methods established in the Edo period. During the brewing season they also follow traditional lifestyle practices. That means eating, sleeping together in the brewery for five or six months of the year, and barely seeing their families. This practice may seem harsh to some but ensures that more effort can be put into sake making.