Mitobe Sake Brewery – From Rice Field to Sake
Founded in 1898 in Tendo, Yamagata, Mitobe Sake Brewery takes a remarkably hands-on approach to sake making. Under the name Yamagata Masamune, the brewery has developed an almost domaine-style philosophy, growing much of its own sake rice and carefully observing how different fields influence the final sake.
Since 2004, Mitobe has steadily expanded its own rice cultivation, working with varieties including Dewasansan, Kame-no-o and Yamada Nishiki. The brewery also uses mineral-rich underground water from the Ou Mountains, giving its sake a distinctive dryness and a crisp, sharp finish.
Since 2010, all of Mitobe’s sake has been Junmai, allowing the character of the rice to take centre stage. Traditional methods such as gentle fune pressing are combined with meticulous temperature and quality control.
For Mitobe, great sake begins long before the brewery — in the soil, the rice and the people who care for them.
From rice field to bottle. Terroir with a sharp edge.