The name for this Miyagi prefecture sake brewery comes from winter plums that begin to bud just before spring. Inspired by the beauty of this seasonal transition, Kanbai Brewing Company takes a rigorous yet joyful approach to sake making. Since 1918, their goal has been to satisfy both newcomers and longtime sake drinkers. They cultivate four types of rice and are very intentional about when and how to use each one. Aside from their own fields, they rely on locally sourced rice to help support their community, which rushed to their aid when the brewery collapsed due to an earthquake.