We specialize in brewing "doburoku," a traditional unfiltered sake made primarily from rice and rice koji, as well as fruit-based alcoholic beverages. Our brewery stands out for having an in-house koji-making room, a unique feature among craft sake breweries in Tokyo. By crafting koji ourselves, we achieve a diverse range of flavors. We adopt traditional Japanese sake-making techniques, such as the three-stage fermentation process and the use of sake yeast. Additionally, we avoid additives that aren't required on labels, staying true to our commitment to authentic and widely appreciated doburoku brewing.