Nihonmatsu City, located at the foot of Mt. Adatara, has a large temperature difference between day and night, making it an ideal environment for growing sake rice. Blessed with beautiful mountain streams and clean air, this area has the best conditions for cultivating Okunomatsu Sake Brewery's famous sake. The water used for sake brewing is clear underground water that took more than 40 years to form from the snow that fell on Mt. Adatara, making it the ideal brewing water with an excellent mineral balance. The techniques of the 16th generation Ihei, hailed as the ``Ihei Ginjo Brewery,'' have now been passed down to the chief brewer, Keiichi Tonokawa, and he continues to brew easy-drinking, deep-bodied Okunomatsu sake. Its quality has been highly praised at appraisal committees around the country.