TAIHEIZAN

Established in 1879, originally as a manufacturer of soy sauce, Kodama Brewing is located in the heart of Akita in an area of abundant rice fields, and Kodama's sake is made from this high-quality local rice. The name of the sake is taken from Akita city's tallest mountain, the sacred Taiheizan, and spring water from the mountain is used in its production. Kodama adopts the traditional kimoto method, where a special kind of natural yeast is used during brewing. This process is fundamental to the taste and fragrance of Taiheizan sake. Although this method is labour-intensive and time-consuming, the sake produced using kimoto method has a sharp, clean taste but is also rich in umami . Taiheizan sake won the prestigious 1934 National New Sake Tasting Competition, and has since gone on to win many other major awards worldwide.