Sakata is a port town that flourished as a key point for maritime transportation during the Edo period, and was known as ``Sakai of the West, Sakata of the East.'' Tohoku Meijo sake brewing began in 1886, when the first Mr. Hisayoshi Sato, who ran a shipping wholesaler, learned sake brewing techniques from Mr. Teiichiro Sakai of the Sakai family of the former Shonai domain, and created the brand ``Kanekyu''. In the early Showa era, upon the birth of his eldest son, he changed his name to "First Grandchild" with the hope of producing "sake that will be loved by everyone." Sake brewing is made possible by rice, water, and the power of natural microorganisms. Among them, ``kimoto-zukuri'' is a traditional method that utilizes lactic acid bacteria in the air to suppress the growth of microorganisms other than sake yeast. This method requires time and effort, and it is said that there are only a few breweries that still practice it today. The yeast cultivated in Kimoto-zukuri promotes healthy fermentation and produces strong and robust sake quality. First Son's sake is characterized by a deep flavor and a clean aftertaste. ``First Grandchild'' reflects the climate of Sakata and continues to inherit its rich flavor.