Founded in 1920 in Ehime prefecture, Ishizuchi Sake Brewery uses the extremely soft spring water "Uchinuki", which is one of the 100 most famous waters sources in Japan. It is named after nearby Mount Ishizuchi, one of Japan's seven sacred peaks.
Ishizuchi makes great sake that is often recognised as winners of various sake competitions within and outside Japan. They try to use as much local rice as possible to make their sake, one of which is called Matsuyamamii. It is developed by cross-straining a heirloom rice and has a large grain with low protein content that can be polished to a very low level. You will be able to taste an extreme version of this with the brewery's ultra premium Junmai Daiginjo Vanquish sake. Ishizuchi Shuzo has been owned since its founding by the Ochi family.
Today, Ishizuchi has a production of around 180,000 Kilolitres, which is larger than the typical craft sake brewery. In addition, more than 90% of their sakes are premium grade. The toji believes in keeping a tight ship and keeping the brewery and environment clean, so that they can allow the microorganisms to do their job without interference from bad elements. If the brewery isn’t clean, the sake doesn’t taste good.