A sake brewery that went out of business for a time, but was revived with the help of the local community.

Founded in 1933 in Ocho, Kitahiroshima Town, which is located at a high altitude, it was the successor to Takasugi Sakaba, which was founded in the early Meiji era. The sake ``Asamitsu'', which was mainly sold in the old Oasa town, was an indispensable part of local ceremonial occasions and festivals. However, in 2006, the third generation sake brewer, who was also the brewer, fell ill and returned the sake brewing license to the government. Hiroyasu Fukumitsu, the great-grandson of the founder, who trained as a samurai at a sake brewery in another prefecture to take over the brewery, became the fourth generation in 3.

Local residents and university students helped restore the abandoned sake brewery. Due to government regulations, they were unable to obtain a new sake brewing license, so they had no choice but to give up and decided to use the town's special zone license to produce doburoku and wine, and immediately began growing grapes. For the doburoku, they used Hiroshima's unique rice Koimomiji, which they had used to make sake before they went out of business.At that time, there was no one to make it, so they teamed up with local farmers to revive cultivation.

Mr. Fukumitsu handles everything from washing the rice to bottling it himself, expressing his gratitude to the region. The alcohol content is kept low to make it more approachable, and the drink is dry so that it can be enjoyed as an accompaniment. Some of them are rare types that use wine yeast. We want you to enjoy the Reiwa Doburoku, which erases the post-war image of poor quality Doburoku.