Founded in Genbun 5 (1740), this brewery is led by the head brewer who personally oversees the brewing process. They focus on using locally sourced rice and water from Gifu Prefecture, as well as skilled craftsmen dedicated to their art. By brewing with natural “flower yeast” isolated from wild flowers, combined with groundwater drawn from a well on their property that flows from the Hakusan mountain range, they create sake with a rich aroma and flavor distinct from traditional sake.