Kurumata Sake Brewery values ​​traditional hand-made techniques, while entrusting the processes that affect the quality of sake, such as koji making and shubo making, to the experience and five senses of the sake brewer. We believe that the accumulation of manual labor that deals with microorganisms is an essential element in sake brewing. In addition, preserving this handmade process will help pass down the techniques, and when tasting the new sake, the brewers and sake brewers remember the entire process. The ``Yamahai Shikomi of Tengu Mai-ryu'', which was established in the 1960s, continues to be passed down through repeated improvements, pursuing the flavor and sharpness that you will never tire of drinking. We also focus on passing down the techniques to young people, and are passing on the profound knowledge of sake brewing to the next generation. Kurumata Sake Brewery's sake ``Tengumai'' uses underground water from the sacred Mt. Hakusan and high-quality rice from the Kaga Plains, and offers aged sake that reflects the flavor of the rice as a natural sake with a golden yellow color. We value this natural color and are committed to preserving it for a long time.