Founded in 1815. All sake is made by hand using the traditional koji method (koji lid method), and the brewing water is said to be the hardest water in Akita Prefecture, containing a large amount of calcium and high chloric content, which promotes almost all good fermentation. Recently, sake made using the Yama-hai method has been particularly popular. We have been brewing and maintaining the tradition of Akita-style sake brewing in the Akita Yamauchi style, producing sake with a delicious flavor.