EST. 1870
旭富士
Since 1870 — 倉敷市, Okayama
A Kurashiki mirin house descended from a Bizen sake family, still hand-crafting under the old trade name "Hamaya."
Fujisawa Touzaemon Shoten has made mirin, shochu and shirozake since 1870, after founder Fujisawa Touzaemon trained at the main Fujisawa family's sake brewery in the Bizen brewing district before branching off and taking out a mirin and shochu license under the trade name "Hamaya." The house still uses Okayama-grown rice as its raw material and holds to handcrafted methods, guided above all by a commitment to customer-first quality.
Made with Okayama-grown glutinous rice, rice koji and rice shochu; moromi aged about 3 months, then matured 1.5-2 years after pressing
Made with Okayama-grown glutinous rice and rice koji; moromi aged 1 month, ground twice on a stone mill
Source: http://www.okasake.com/kuramoto/data/kuramoto_36.html