Its representative brand is "Kami Kai" (meaning "opened by God"). The origin of the name "opened by God" dates back to around 1763. The people of the time, who were worried about the quality of their sake, dug a well at the nearby village shrine, where they received an oracle, and good quality water gushed out and good sake was brewed. [The water from the well, which is located on the grounds of the Fujimoto Sake Brewery, is still used to make sake today. The soft tasting water with a sweet taste has been supporting the brewing of sake with a strong and robust flavor typical of Japanese sake.
Nobuyuki Fujimoto, the president of the company, entered the brewery at the young age of 19 and now pursues his own sake as a brewery master. The lineup is rich in variety, and includes sake made using the "water yeast" method, which was born in the Muromachi period (1333-1573) and is characterized by a sour and lactic acid taste, as well as sake made using a method from the Heian period (794-1192) that uses sake instead of water for brewing. Fujimoto Shuzo's commitment to brewing sake that makes the most of the bounty of the land can also be seen. Most of the sake is produced in Shiga Prefecture, using mostly Shiga Nishiki, Ginbukiyuki, Shuei, and Nichiharu, with the aim of brewing sake that expresses the character of each variety. The combination of the god's guiding water, Shiga's rice, and the spirit of challenge in traditional sake brewing produces a unique and beautiful sake. We hope you will pay close attention to the flavor.