EST. 1877
霧筑波
Since 1877 — つくば市, Ibaraki
A Tsukuba house since 1877 still fermenting with the Ogawa yeast strain isolated in 1952, guided by Nanbu toji craftsmanship.
Urasato Shuzoten was founded in 1877 in Tsukuba, Ibaraki, where it makes the Kiritsukuba brand. The kura ferments with 'Ogawa yeast,' a strain isolated by Chikara Ogawa in 1952, under the hand of Nanbu-toji brewers. It has won multiple honors at the National New Sake Awards, including five consecutive gold medals, and in 2020 it launched a new label, Urasato.
Junmai Daiginjo — Yamada Nishiki, polished to 50% or finer
Ginjo — polished to 60% or finer, low-temperature fermentation
Junmai — Gohyakumangoku rice, fune-pressed, lightly cloudy namazake
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Source: https://www.kiritsukuba.co.jp/