Ikemoto Shuzo

A "small rural sake brewery" standing along the old highway in Imazu-cho, Takashima City, northwest of Lake Biwa.
Famous water used for the meal water of Tokugawa Yoshinobu springs up in the brewery, and they brew carefully with that clear water.
The production volume is only 400 koku, sticking to "low-temperature ultra-long-term moromi fermentation" directly transmitted by Noto Toji and traditional "hand pressing."
They value the delicate and unique taste created by spending time and human hands without mechanization.