Our brewery is located on the border of Hyogo and Tottori Prefectures, surrounded by mountains in a nature-rich environment. In winter, we brew sake in the harsh climate characteristic of the Sea of Japan side. We take great care in producing sake using the labor-intensive kimoto method. Using traditional half-cut barrels, we carefully nurture a strong yeast starter, resulting in authentic kimoto sake with a harmonious balance of umami and acidity.