Sake making stands on the principle that koji comes first, yeast mash comes second, and preparation comes third; thus, koji making is a critical step that influences the taste. At Shibasaki Sake Brewery, we remain true to the traditional method of handcrafting koji in all steps without relying on machines. Each of the sake brewers retains the uncompromising attitude to wake up every two hours in the middle of the night to check the condition and create sake’s unique flavor. The Funaotaki brand, which has been the favorite sake among the locals, is gradually seeing more opportunities to be enjoyed by people outside Gunma Prefecture, and in recent years, we won the gold prize at a national competition. We continue to strive to offer top quality sake to more people.