Since 1943, there Eiko Shuzo family brewery, based in Ehime Prefecture in southern Japan, produces premium sakes that have become over time true regional emblems. Their secret is based on three pillars: pure water, exceptional rice and unique know-how. Yukebuchi water, springing from Mount Takanawa, marries three local varieties of rice — Matsuyama Mii, Yamada Nishiki, and Shizuku Hime — to form the basis of their creations. But it is the legacy of a monk passionate about sake, Kazuhisa Enjo, who gives the house its unique identity. Contrary to tradition, which dictates that brewing is only done in winter, this monk, driven by an inexhaustible passion, worked at the brewery throughout the year. His know-how and rigor were passed on to his apprentices, then to their successors, who still perpetuate these ancestral methods today. Men and know-how, rice and water: three inseparable elements who shape refined sakes, multiple award-winning and recognized worldwide.