Since its founding in 1863, this small sake brewery has been dedicated to meticulous brewing in a region blessed with abundant spring water from Mount Akagi. They prioritize the use of locally sourced sake rice and adhere to the traditional "Kimoto-kei Yamahai-zukuri" method. This ancient technique skillfully harnesses natural elements such as Japan's winter climate and the natural lactic acid bacteria residing in the brewery to cultivate the yeast starter. Brewers with high expertise and experience invest significant time and effort into the brewing process, resulting in sake characterized by a robust and rich flavor.