Kamisugi Sake Brewery, which uses all rice grown in Aichi Prefecture, pursues the creation of unique, rich local sake. The concept of "Jinsei Gekijyo," a brand that has earned a reputation among sake lovers, is aging. By dissolving as much rice as possible to minimize the production of lees, unprocessed sake with the characteristics of each year is created. The unprocessed sake, which has concentrated the flavor of the rice, is stored for a long period of time and then blended to create the finished product. The brand was originally created with the idea of "making a sake that goes well with Nagoya cuisine," but it has a strong flavor that can be enjoyed with all kinds of strong-flavored dishes.