Kanenoi Shuzo

Kanenoi Shuzo was founded in 1915 (Taisho 4) by the first generation, Junkichi Miura, who was running a lumber business. Located in Ichihasama, Kurihara City, it was a very small local brewery, but turned over a new leaf and appeared as a new brand "Wataya" in 1996 (Heisei 8).
The 4th generation, Mikinori Miura, proceeded with brewing focusing on matching with meals in an era when the concept of "Shokuchushu" (sake accompanying meals) had not yet taken root in the sake industry, and prefers to use the notation "Shokuchushu" (written as sake that mediates food). They pursue a clean sake with slightly high acidity and sweetness derived from rice that harmonizes with dishes using dashi stock.
The Kurihara area where the brewery is located is cold, and the temperature sometimes drops enough to stop fermentation, but the "Kozo Sansui" water used is medium soft water, which has a higher mineral content compared to soft water, allowing fermentation to proceed relatively vigorously.
With Awa Yamada Nishiki as the pillar, they purchase the best rice such as Okayama Omachi, Hiroshima Hattan, and Nagano Miyama Nishiki from contract farmers in various places, and also purchase Yamada Nishiki, Kura no Hana, Toyonishiki, and Hitomebore from excellent local farmers.
It is by no means a flashy type of sake with an impact on the first sip, but Wataya's goodness lies in its pleasant gentleness that remains in your memory somewhere.