EST. 1665
小野松
Since 1665 — 名古屋市, Aichi
Nagoya's 1665 sake house that also brews soy sauce, miso and pickles under one roof.
Morita has brewed in the heart of Nagoya since 1665, reorganized as Morita Corporation in 1955 as it grew far beyond the sake cellar into soy sauce, miso and pickles — one roof making several of Japan's classic fermented staples. Since 2018 Morita has operated as a wholly owned subsidiary of JFLA Holdings, though brewing continues at its Nagoya home. Its Junmai Daiginjo genshu (undiluted, unblended) lines, Morita BLACK and Morita WHITE, are milled from Gohyakumangoku rice to 50%, and visitors can taste the range at Morita no Ajino-Yakata, a 180-year-old former miso warehouse turned tasting hall.
Junmai Daiginjo Genshu — undiluted, polished to 50%, Gohyakumangoku rice
Junmai Daiginjo — polished to 50%, Gohyakumangoku rice
Junmai Daiginjo — polished to 50%, namachozo (aged unpasteurized, pasteurized once at bottling)
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Source: https://moritasake.com/company/