Our brewery started in 1740 when the first-generation Komai Shozaburo left Omi Province for the land of Mutsu (Tohoku) to find a good place to produce sake. Today, the eighth-generation Shozaburo produces an environmentally friendly, healthy, and delicious local brand of sake from Aomori Prefecture that uses rice grown in Aomori, the finest yeast, and clear spring water from the Kanisawa area in Hachinohe to perfect the brewing process.