The water used for sake brewing is Kojin Yusui, a spring water from the local Shikaori district. The soft, clear mouthfeel brought about by this soft water supports the delicate and elegant flavor that is characteristic of Kesennuma's local sake. In addition, the historic Uomachi store, which was damaged in the Great East Japan Earthquake, was rebuilt with the help of many people and revived as a symbol of the region. Currently, it is open to the public as a tasting shop and gallery, and is a place where you can feel the history and culture of Kesennuma. Otokoyama Honten values ​​the climate of Kesennuma and the connections with people, and will continue to pass on the charm of local sake to the future.