About the brewery : Katokichibee Shoten has been established in the heart of Fukui prefecture since 1860. Today, the 11th generation is in charge of sake production using traditional methods. Katokichibee Shoten produces its own cultivated yeasts and uses top-quality spring water from Mount Hakusan. This, combined with Yamadanishiki and Gohyakumangoku rice, results in an average semaibuai content of 38%, the highest in Japan. The sakes are matured at a temperature of -4°C and released once the umami has matured.