EST. 1716
伊七
Since 1716 — 倉敷市, Okayama
A tiny family-run Kurashiki kura since 1716, brewing only sake with spring water blessed by two sacred sites.
Kumaya Shuzo was founded around 1716 by Ihoriya Ishichi, third-generation head of the Ihoriya family, in Kurashiki, Okayama, and has brewed only sake for close to 300 years. The kura sits between two sacred places — Nihon Daiichi Kumano Shrine, an Okayama-designated historic site, to the north, and Goryuson-Takiin, the head temple of Shugendo mountain asceticism, to the south — and uses spring water from the hill behind it throughout its brewing, following methods largely unchanged over time. Made by just its brewers and their families, the kura has won the Hiroshima Regional Taxation Bureau's tasting award four years running.
Junmai Ginjo — polished to 55%, 100% Okayama-grown Yamada Nishiki; a mellow, faintly sweet sake with a clean finish
Tokubetsu Junmai — polished to 60%, 100% Okayama-grown Asahi rice; balanced acidity and amino acids for full umami
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Source: http://www.okasake.com/kuramoto/data/kuramoto_18.html