Those who make sake are called "kurabito" or "men of the brewery". The person with ultimate responsibility is the toji or master brewer. The outskirts of the city of Nagaoka in Niigata Prefecture, with sophisticated sake-brewing technology are also known as the home of master brewers. The sake brewers of Yoshinogawa, inheriting traditional skills going back over 460 years, continue to search for the ideal sake.
Even during the war, and other periods when rice was in short supply, we at Yoshinogawa have made the brewing of Ginjo the basis of our sake production, and preserved technology and tradition handed down from generation to generation.
Originally, Ginjo was sake produced only in small amounts so that the breweries could deepen the secrets of the sake-brewing art. Ginjo sake, which is made by grinding away over 50 per cent of each individual grain, was very luxurious sake which could only be dreamed of by ordinary people.