Yamada Shoten is one of the smallest breweries in Japan, but makes up for it with an abundance of passion. They follow the motto “Mukashi no Manma”, which translates to “the way it used to be, unchanged.”
Three generations of the Yamada family have carried on the tradition of making sake using traditional methods that have been passed down for over 100 years. They are dedicated to representing their home in Gifu prefecture, using local Alps yeast and Hidahomare rice grown in the region. With these ingredients the toji, Masaki Uno, works tirelessly to fine-tune every step of the brewing process. Toji Uno sees every task as crucial, putting his soul into each delicious batch of sake.
