The Kawamura house was founded in 1922, by Kawamura Yoemon in the Iwate region. The brewery's founder became interested in brewing at an early age, at the age of 16. At the age of 24, he became a master brewer and later won an award for excellence at the second edition of the Tōhoku Brewing Competition (tōhokuken seishu hinpyōkai), and first prize at the national sake brewing competition (zenkoku seishu hinpyōkai). Kawamura brews a frank sake, with a prominent acidity that allows softer aromas to develop. She uses local rice varieties: awa yamada nishiki, umita miyama nishiki, iwate ginga… Despite sake production being geared towards hot sake, the brewery also wants to be able to compete with sakes that can improve with age.