GIKYO :Sake brewing is done by everyone！Among the team, “We say everything we want to say”.

Editor’s note: This page is retained as an archive summary of a feature on Yamachu Honke Shuzo and its Gikyo brewing team.

Kazuki Kamiya, born in 1990 in Akita Prefecture, studied fermentation science at Akita Prefectural University, worked part-time at Aramasa Brewery, joined Yamachu Honke Shuzo in 2015, and became head brewer in 2018.

The feature describes a team of approximately six brewers led by Kamiya and brewery owner Masahiro Yamada. Their working principle is to discuss production openly regardless of position and to review brewing steps from multiple perspectives. It also records experiments such as brewing without washing highly polished rice, the brewery’s relationship with rice grower Michio Tajiri, the use of underground spring water from Mount Kiso Ontake, and the use of Yamadanishiki rice from the Tojo Special A district in Hyogo Prefecture.

Personal drinking routines, pairing recommendations, and consumption-focused event descriptions from the original feature have been omitted from this archive version.