As sake breweries go, Yoshimura Hideo Shoten is rather young, having been founded in 1915. Their identity is anchored in respect for both tradition and progressive ideals. Akiko Fujita, the first female to belong to the Noto Toji Guild, became brewmaster here in 2013. After apprenticing under Naohiko Noguchi — a legendary brewer famous for reviving the yamahai brewing method — Fujita set out on a mission to make umami-filled sake that enhances any meal. To do this, they use Kinokawa River water and, recently, organically grown rice. They also produce liqueurs made with local, high-quality Wakayama fruit; aged sake; and shochu.