For this historic brewery, “quality first” isn’t just a simple motto — it is a deep agricultural commitment. They established an independent agricultural research group to achieve “nojo ikkan,” the complete integration of farming and brewing. By carefully analyzing local soil and collaborating with neighborhood farmers, they developed a reduced-fertilizer method to minimize proteins that cause unwanted bitterness. This scientific precision ensures crystalline purity in every single drop. They work together to ensure the rice is perfectly suited for their signature elegant style, reflecting a profound dedication to the Niigata landscape.

The technical rigor here is unmatched, particularly their proprietary “genkei seimai” (original shape polishing) process. Unlike standard milling, this method preserves the rice grain’s natural form while removing impurities. It takes twice as long as conventional polishing but is vital for achieving their iconic clarity. Furthermore, their facility features a unique vertical flow design. Utilizing gravity, ingredients move from the top floor downward, which optimizes both efficiency and safety. This sophisticated engineering allows the team to maintain a world-class standard, ensuring that every batch reflects the pristine environment of the Koshiji region.