Named by Prince Hiroyoshi of Fushimi for the local ayu fish, Ayumasamune Brewing Company was founded in 1875 in one of Niigata prefecture’s snowiest areas. The more than 6 feet of snow that envelops the brewery in winter eventually melts and turns into pure, underground water that resurfaces in natural springs. The brewery credits this soft water for their sake’s wonderful taste. But they have another “secret weapon” — their exceptionally smooth nigori is made with the help of a machine not used elsewhere in the sake industry. It eliminates exposure to oxygen to preserve the freshest flavor.