Sakata City in Yamagata prefecture thriving as a trading hub in Edo period, nurtured techniques of sake brewing. Tohoku Meijo firmly believes in the traditional brewing method called kimoto where the yeast is generated naturally by using lactic acid in the air. Not many breweries in Japan have the technique or can afford this time-consuming and labor-intensive method to prepare yeast. It is said that kimoto style expresses the goodness of the ingredients and the warm heart of the brewers.