Founded in 1907, this Niigata brewery relies on the spring waters of Ryugakubo, one of Japan's 100 Famous Waters, and snowmelt water from Mount Naeba, one of Japan’s 100 Famous Mountains. To adapt to the changing tastes of the modern world, the brewery switched from the typical three-step brewing method to a one-step method. It requires more rice and makes adjusting the flavor during brewing difficult, but results in lower-ABV sake with ginjo aroma and rice sweetness that today’s drinkers love. Naeba Brewing Company does everything by hand, and uses minimum pressure during pressing for the finest product.