This brewery is said to have been founded in 1716, during Japan’s Kyōhō era. They use only sake rice grown in the owner’s own fields—specifically, Yamada Nishiki and Hyogo Kitanishiki. After harvest, lotus seeds are planted in the fields, and in May, rice bran from in-house milling is plowed back into the soil as compost. No chemical fertilizers or pesticides are used, making the rice safe and naturally cultivated. For brewing, they use the same high-grade rice typically reserved for ginjo-class sake, allowing it to ferment slowly and carefully. In a luxurious approach, they deliberately avoid pressing the sake completely, preserving the richness of flavor. The water used for brewing is drawn from a high-quality underground well located on the brewery grounds. With time, care, and a focus on purity, they produce sake that is clean, flavorful, and genuinely enjoyable to drink.