Founded as a branch in 1794 (Kansei 6), this sake brewery takes full advantage of the rich natural environment of Aizu. They continue to focus on traditional, handmade methods, avoiding mass production and ensuring each batch is crafted with care. The rice used is sourced from Fukushima, and the yeast is developed locally in the region. The brewery offers a wide range of sake, primarily focusing on food-friendly options with a balance of rich umami and a clean, crisp finish.