Since its founding in 1620, Uno Sake Brewery has put quality first and has continued to handcraft sake without mass production. Mr. Uno, the 20th generation head of the family, was originally a pharmacist. The environment surrounding sake brewing at the time he inherited it was feudal. ``I want to make sake more freely enjoyable,'' he says as the association's president, and he also works to connect local sake breweries, such as exchanging techniques between breweries and selling sets.

The tour allows you to enjoy the traditions of one of the oldest sake breweries in Fukui Prefecture, as well as the taste and aroma of the sake brewery, which is the only one in Fukui Prefecture to have won the Gold Award (currently the Honorable Mention Award) for 19 consecutive years.

As you pass through the noren curtain next to the large signboard that reads, ``National New Sake Appraisal Kai Gold Award Winner,'' you will be greeted by rows and rows of sake bottles. The walls to the left and right as you approach the brewery are filled with award certificates, making it an impressive sight. ``We pride ourselves on not sacrificing quality. Even if we don't make a profit,'' says the brewer, Nobuhiro Uno, with a slightly playful tone. At his office, he gives a fast-paced explanation of the sake production process and lectures on the history, and you can also see documents from the time that are unique to the sake brewery, which has a history of over 400 years. You can indulge in tasting whatever you like from among the 10 varieties.

Looking at the information on the alcoholic drinks displayed at the shops, it seems that there are many sharp drinks, such as dry +10. However, when you put it in your mouth, it has a surprising mellowness, and as it passes down your throat, the spiciness is sharp. "This is Fukui's 'feminine sake,'" says Uno.

At the same time, we have updated while preserving honest sake brewing. They have continued to make shubo using the Yamahai method, which is normally avoided due to the time and risk involved. The carefully selected raw material is Yamada Nishiki, which is the highest quality sake brewing rice suitable for making Daiginjo. The water is called Shozu, which has been selected as one of the 100 most famous waters, and is dug 200 meters and pumped up to create the unique taste of Ono's water. Enjoy the sake brewing that has won the most awards in Hokuriku and is loved for many years to come.