Founded in 1892 near Santanda Station on the Koumi Line (now Usuda Station), this sake brewery is located just 100 meters west of the Chikuma River. The area is blessed with high-quality spring water and fertile fields, providing ideal conditions for rice cultivation and sake brewing. The harmony of three essential elements—rice, water, and skilled brewers—forms the foundation of their craft, producing sake with a refreshing character through continuous dedication and refinement. The brewery states: "We strive to create sake that feels natural to drink and leaves a refreshing impression. Our focus is on preserving the unique flavor of local sake while crafting a smooth, balanced drink that showcases the five key tastes—sweetness, acidity, dryness, bitterness, and astringency. Every bottle is carefully handmade, and we are committed to brewing sake that reflects the spirit of Saku and is beloved by the community."