Established at the foot of Mount Tsukuba for 13 generations, Inaba Shuzo is a microbrewery that uses its own spring water and rice produced in the surrounding area to make its sake. Since 2000, a woman named Nobuko Inaba has been in charge of production. She is one of the few Toji women in this still very masculine world. At Inaba Shuzo, all stages of production are carried out by hand, including those traditionally mechanized such as rice washing or filtration and pressing. This goes as far as Koji and Moromi for which the temperatures are not measured, but simply felt by the brewer. An ancestral working method for polished sakes illustrated here by the “Stella” cuvées, a series composed exclusively of Daïginjos produced in only seven barrels per year.