Kamisugi Sake Brewery, which uses all rice grown in Aichi Prefecture, strives to create unique, rich local sake. The concept behind "Jinsei Gekijyo," a brand that has earned a reputation among sake lovers, is aging. By dissolving as much rice as possible to minimize the amount of lees, the sake is able to produce a unique, undiluted sake for each year. The undiluted sake, which has concentrated the flavor of the rice, is stored for a long period of time and then blended to create the final product. Originally created with the goal of creating a sake that pairs well with Nagoya cuisine, the sake has developed into a powerful flavor that can be enjoyed with a wide variety of strong-flavored dishes.