Imayo Tsukasa Sake Brewery — Premium Daiginjo Tasting

Imayo Tsukasa Brewery (今代司酒造) is a 250-year-old sake producer in central Niigata City that has committed entirely to junmai sake — no added alcohol, pure rice fermentation only — a relatively rare stance that prioritizes traditional methods over production efficiency. The brewery offers guided tours (Japanese/English) showing the entire sake-making process: rice polishing, koji cultivation, fermentation tanks, and bottling. The tour concludes with tasting of 5–7 sake varieties ranging from everyday junmai to ultra-premium daiginjo.

The brewery's flagship product, 'Iku' (生酛 daiginjo), is made using the kimoto method — a labor-intensive, pre-modern fermentation starter that requires manual mashing of rice/koji paste for 2 weeks. The resulting sake has more acidity and complexity than modern styles, and represents what Niigata sake tasted like in the Edo period.