Founded in 1789 (Kansei 1), this small, family-run brewery is now led by its eighth-generation owner and brewmaster, Naoaki Yoshioka. Located near the coastal towns of Taiza and Amino—famous for their fresh crab—their sake is known for pairing exceptionally well with seafood. The brewery uses hard spring water sourced from Mt. Kongodoji, which contributes to sake that typically registers as dry to very dry on the sake meter. Yet, the flavor carries a subtle sweetness that balances the dryness beautifully. All batches are brewed on a small scale—about 1,000 kilograms per batch—and every drop is pressed using the traditional fune (wooden sake press) method, ensuring careful, hands-on craftsmanship.