Founded in 1788, Gotoh Sake Brewery is located in Yamagata, in the mountainous Okitama Basin—the coldest and snowiest part of the prefecture. Yamagata is often referred to as the “kingdom of Ginjo,” and its distinctive climate plays an important role in sake production. Summers typically reach 25–28°C, while winters hover around freezing, bringing abundant snowfall and meltwater. The region’s climate and water supply are well suited to growing cherries, apples, grapes, and, most importantly, rice. The low winter temperatures are also ideal for the slow, gradual fermentation of sake.

The brewery produces approximately 100,000 liters of sake annually, using rice sourced from local contracted growers. Its focus is primarily on premium styles, particularly Junmai and Junmai Daiginjo.

One of Gotoh’s distinctive features is its koji room, constructed entirely from stainless steel. This allows the brewery to maintain exceptionally high standards of hygiene and precise control throughout the brewing process. Combined with low-temperature fermentation, this helps them produce remarkably clean, clear sake with delicate aromas and no unwanted off-flavors.