On the coast of the Seto Inland Sea, in the city of Shunan, Yamaguchi Prefecture, lies the Hatsumomidi brewery—a family-owned business run by the Harada family since 1819. The region, often described as the “Kyoto of the West,” is known for its strong cultural traditions and exceptionally pure water, sourced from the Kano Spring, one of Japan's top 100 water sources.

Although the brewery fell on hard times in the 1970s, it was revived in 2003 by Yasuhiro Harada, the twelfth generation. Under his leadership, Hatsumomidi transformed into a so-called “Four Seasons Brewery,” where small-scale brewing takes place year-round to ensure maximum freshness and precision.

A key step in the brewery's recent evolution was the appointment of Mie Abe as Toji (master brewer) in 2022. Her journey began without experience in the sake world, but with a strong desire to be part of a craft process deeply rooted in Japanese culture. After four years as a kurabito (brewery assistant) and internships at other breweries, she rose to become the second Toji and ultimately became the head of production.

In her own words, she compares making sake to raising a child: "You're working with living microorganisms. If you give them attention and care, you get something beautiful in return." Her appointment as a female Toji brings a fresh perspective and a personal touch to a world traditionally dominated by men.

Today, Hatsumomidi is a brewery that balances tradition and innovation. With a focus on terroir, seasonal production, and human involvement, they offer sake that is not only technically refined but also tells a story—of generations, of the region, and of people.