Located in Kakamigahara, on the southern edge of Gifu Prefecture, is Hayashi Honten—a brewery run by the same family since its founding in 1920. Today, the fifth generation, Rieko Hayashi, is at the helm. Her approach combines respect for tradition with a contemporary vision of sake as a unifying force.

The brewery, located near the Japanese Alps, uses subterranean water from the Nagara River, one of Japan's three clearest rivers. This soft, mineral-poor water is particularly well-suited for brewing elegant and pure sake. The rice is supplied by local farmers in the river basin, which has been designated a World Agricultural Heritage Area.

The flagship brand, Hyakujuro, is named after Ichikawa Hyakujuro, a kabuki actor who donated over a thousand cherry blossoms to the city in the early Showa period. These trees are now one of the region's most famous cherry blossom displays, attracting thousands of visitors annually to celebrate spring. The brewery chose the name Hyakujuro to honor this tradition, believing that their sake—like the blossoms—brings people together and brings joy.

Hayashi Honten uses a proprietary fermentation method, using natural lactic acid bacteria instead of added acids. This additive-free lacto-fermentation process results in a pure flavor and subtle complexity. The style is recognizable: fresh, refined, and accessible, with a visual nod to kabuki in the label design.

The brewery sees itself as a place where sake is not just made, but also experienced—as part of the seasons, the community, and Japanese cultural heritage.