The brewery Sudō Honke was founded sometime before 1141 and thus can easily boast of being the oldest functioning brewery in Japan. No trace of conservatism though, as they took the lead in the postwar reintroduction of pure and unpasteurised sake. They have moreover developed a policy of producing only ginjō and daiginjō sake, although their definitions of ginjō and daiginjō are considerably higher than usual. Their strict hygienic standards have turned the brewery into a laboratory and their sake into products of extreme elegance, but also a fragile elegance, which makes that all Sato no Homare sake should be stored in refrigeration and should be consumed within two weeks after opening.