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In 1917, Soukou Kakizaki and a local friend started up our company, Asamai Shuzo, which today brews the sake brand Amanoto. They began with a working capital of 20,000 yen, with each share of stock priced at 500 yen. It didn' take us long to get up to speed, for between 1930 to 1934 we won four consecutive awards in national sake-tasting competitions. We were forced to stop brewing in 1943, and turn in our equipment for war-related reasons, but were granted a special permit to begin again a year later. We have not looked back since then.

Presently, we use Akita-grown rice and Akita yeast AK-1 to brew our sake, and have won five straight Gold Prizes in the prestigious National New Sake tasting competitions. We are proud of our accomplishments, and intend to continue to strive to maintain our high standards of quality. The Sake
Our sake presents overall a solid, crisp flavor profile. On top of this dances a subtle but lively array of flavors. Each of our sake, from our average sake to our top-grade daiginjo, has its own strengths and qualities. Some is more quiet, some is fruity and fragrant. But all maintain the basic qualities infused by great rice, great water, excellent yeast, and our toji's skills.