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- In 1915, Kamezo Miyashita founded the brewery in Tamano City, Okayama Prefecture, and in 1967, in search of better water, he moved the brewery to its current location (Nishikawahara) on the banks of the Asahikawa River, one of the three major rivers in Okayama. Asahikawa's subsoil water is pumped up from 100 meters underground and used as brewing water. The name "Sei" was taken from a waka poem written by Otomo Tabito, a poet in the Manyo period (710-794), "Sei" meaning "holy" in Japanese, and "Sei" meaning "good" in ancient times. In Okayama, where sweet sake is the mainstream, Daiginjo has been brewed since 1974 as a dry sake. Daiginjyo is named "Kiwami Hijiri" with the character "kyoku" on top of "sei," meaning the highest grade of sake. Currently, the representative brand name has been changed from "Sei" to "Kyokusei". The young master brewer, who has been refining his skills for 40 years along with the brewery's history, and who has inherited the techniques under the guidance of Akio Nakahama, a Bicchu master brewer selected as a "Contemporary Master Craftsman," is putting all his energy into sake brewing. As the brewery closest to the birthplace of Omachi rice, we are striving to brew sake with the power of young brewers. We are also taking on the challenge of making all kinds of sake, including local beer, whiskey, and craft gin.