Toji, Tomonobu Mitobe and his fellow brewers have developed a sake brand with cult-like following among Japan's sake connoisseurs. The brewery use intensive manual brewing methods for 100% of their sake; methods that are otherwise only used to produce competition sake. With their own rice cooperative in the local area, they grow their own sake rice and also sell to other breweries. This unique vision for rice confirms Mitobe shuzo's innovative spirit in rapidly changing times. Hard, mineral-rich brewing water from a nearby spring gives Yamagata Masamune sake a flavorful, rich acidity and sharp finish, which they are famous for in Japan.