Established in 1820, the Bunsei era, this sake is named after one of Japan's three famous mountains, Mount Tateyama. With a commitment to quality, it uses the pristine underground water from the Shogawa River as brewing water and primarily employs the highest-grade sake rice, Yamada Nishiki, renowned from Hyogo Prefecture. It also utilizes other premium sake rice varieties like Gohyakumangoku, representative of the Hokuriku region. Given its location in an area abundant with seafood from both the sea and rivers, this sake smoothly accompanies any meal without any hindrance.