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The hometown of Sōmi, Masuda, is a place deeply loved by the Great Poet \"Kakihonjin Makoto\" and the Great Painter \"Sesshū.\"

The prestigious sake \"Sōmi\" is named after the posthumous Buddhist name of the founder, Migita Ukyounosuke takamasa, \"Enyō Sōmi.\"

Takamasa was originally a descendant of the Ōuchi clan, a powerful family from Suō. He came to Iwami Masuda in 1600 (Keichō 5), and upon witnessing the town\'s decline after the relocation of the Nanao Castle lord, the Masuda family, he sought to revive its prosperity by gathering goods and customers from the surrounding areas and starting a market, which was loved by the local people and came to be known as \"Sōmi Market.\"

Since then, Sōmi Market continued as the lifeline of the Masuda economy until the early Showa period.

Meanwhile, focusing on the clear, high-quality spring water and the fertile land, it is said that Takamasa began sake brewing in 1602 (Keichō 7).

Over 400 years later, the company continues to craft sake based on this tradition.
Building on this legacy, our company’s unique techniques—from carefully selecting raw rice to maintaining the storage area—result in hand-crafted sake with a smooth texture, delightful aroma, and the essence of the beautiful natural blessings that the land provides.

The hometown of Sōmi, Masuda, is a place deeply loved by the Great Poet \"Kakihonjin Makoto\" and the Great Painter \"Sesshū.\"

The prestigious sake \"Sōmi\" is named after the posthumous Buddhist name of the founder, Migita Ukyounosuke takamasa, \"Enyō Sōmi.\"

Takamasa was originally a descendant of the Ōuchi clan, a powerful family from Suō. He came to Iwami Masuda in 1600 (Keichō 5), and upon witnessing the town\'s decline after the relocation of the Nanao Castle lord, the Masuda family, he sought to revive its prosperity by gathering goods and customers from the surrounding areas and starting a market, which was loved by the local people and came to be known as \"Sōmi Market.\"

Since then, Sōmi Market continued as the lifeline of the Masuda economy until the early Showa period.

Meanwhile, focusing on the clear, high-quality spring water and the fertile land, it is said that Takamasa began sake brewing in 1602 (Keichō 7).

Over 400 years later, the company continues to craft sake based on this tradition.
Building on this legacy, our company’s unique techniques—from carefully selecting raw rice to maintaining the storage area—result in hand-crafted sake with a smooth texture, delightful aroma, and the essence of the beautiful natural blessings that the land provides.