A married duo acting as co-brewmasters is an extraordinary rarity across Japan’s sake industry. Rika Asano, a Tokyo University of Agriculture brewing graduate and current head brewmaster, trained under the previous master for four years before stepping up in 2017. She is the daughter of the brewery’s current president, Koji Asano, and will eventually become the next president. Her husband, Satoki, is  a former nurse who chose to completely pivot careers to support Rika and embrace the craft as an associate brewmaster. Balancing the demands of raising three children, this vibrant, friendly couple pours pure affection into every brew. Exporting to the United States was their long-held dream, achieved when our team connected with them through our Japanese partner’s regional representative.

Situated at the gateway of the historic Iwami Ginzan silver mine, the brewery draws character from its local geography. Their ultimate pride lies in their celebrated revival of Kairyohattannagare, a rare heritage variety grown only in Shimane prefecture. In 1996, the brewery teamed up with local Oda farmers to restore this difficult-to-cultivate grain from a mere 5.3 ounces of seeds. Today, it serves as their flagship rice. This grain pairs perfectly with pristine volcanic underflow water from Mount Sanbe, creating a crisp profile rich in umami that seamlessly accompanies seafood, mountain produce, and both Western and Japanese cuisines.

The brewery keeps production limited to a small scale of 300 to 500 koku — approximately 14,265 to 23,775 gallons — so the couple can personally oversee every drop. (For context, that’s less than 1% the volume of sake breweries such as Gekkeikan and Takara Sake USA.) Their dedication to detail serves their ultimate goal of crafting delicious brews that anyone can easily enjoy. We chose to partner with them because their beautifully balanced bottles completely demystify premium sake, encouraging casual, unpretentious, and joyous moments at any modern dining table.