Sake Ginban is located in a scenic natural environment overlooking the Kurobe Gorge in the Northern Alps. Brewing began in September 1910, and the company was founded in Ogiu Village, where sake is said to have gushed out in prehistoric times. The current Kurobe River fan-shaped spring group (one of the 100 best waters in Japan selected by the Environment Agency in 1985. The Kurobe River was ranked first in Japan for the fourth time in the Ministry of Construction's 1998 ranking of the country's clearest streams) as brewing water, and we have been studying the best rice for sake brewing, Yamada-Nishiki. We invest in the raw materials and polish the rice in our brewery, which is equipped with computer-controlled brewing machines and large tanks. We also produce mirin (sweet sake) with high amino acid content, long-stored authentic shochu (mixed liquor), and vodka.