Sake ? Rice ? Earth ? Water ? Trees
This is one fo the precepts that have been handed down in our brewery. 

Good sake comes from good rice; good rice comes from good earth.
Good earth comes from good water; good water comes from good trees.
By protecting the trees, our brewery protects our sake.

This has been passed down over  generations and incorporated as part of our daily lives. Recently, many people have at long last begun to pay attention to our environment, but long ago people were intimately familiar with the natural environment through honed and refined sensibilities forged from direct physical experience with nature.

The more one brews sake, the more closely one comes to embrace the idea of respecting the wonder and greatness of the majesty of nature.

Eventually you reach a point where you come to feel that you are not just brewing sake, but rather that you are to accepting the privilege of being permitted to brew sake.

We have tried using many, many varieties of rice. These include Miyama Nishiki, Gohyakumangoku, Yamada Nishiki, Yamada-hou (one of the parent rice strains of Yamada Nishiki), Nihonbare, Kinu Hikari, Hattan, Omachi, Wataribune (sake rice from Ibaraki Prefecture). Among these the five we continue to use are Miyama Nishiki, Gohyakumangoku, Yamada Nishiki, Yamada-hou, and Nihonbare.

Beyond these five there is one more ? a rice strain that was grown 2000 years ago. More correctly, it is a rice from 400 B.C.

The photo shows seedlings of this ancient rice that have just sprouted roots. Now, these seedlings have grown to as long as 20 centimeters.