Hakusan, blessed with good water, has long been known as a brewing region. We have been brewing sake at the foot of Hakusan for about 240 years, which is why we are able to produce the taste and depth of our sake. Our strength lies not only in our history, but also in the "ingredients" that we carefully select. Yamadanishiki" is a typical rice suitable for sake brewing. Gohyakumangoku" is said to produce a light, clean, and crisp sake. Hokuriku 12" is a rare rice handled by only two breweries in Japan. Ishikawamon" rice is grown only in Ishikawa Prefecture. Manzairaku's sake, made with the finest sake rice, is loved by people all over Japan. From sake to ume (plum) wine, we continue our quest for flavors that are sure to satisfy all sake lovers.