Nakashimaya is a well respected local brewery, but is still fairly small. They only produce 250 koku (450 kiloliters) a year.

This is a very traditional brewery, meaning old and dirty. It was established in 1823, and most of the buildings date back to that period. The equipment inside has been replaced and (kind of updated) but it still feels like a 150+ year old place.

Kimoto is the traditional method of propagating the air-borne wild lactic acid bacteria. In order to make it easier to gather wildlife lactic acid bacteria, the brewery workers use a tool called Kai to mix the mixture of steamed rice, water and Kobo. This process is called Yama-oroshi and requires great hard work and they have to do it every 3-4 hours night and day at the room temperature of 5 degrees Celcius where lactic acid bacteria are active and germs are inertia. The Sake using this hard-working process of Yama-oroshi is called Kimoto.