We use Bizen rice varieties such as 'Omachi' and 'Akebono,' nurtured by Okayama's natural environment. Our water comes from the granite-rich soil of Mount Yoro, providing the ideal conditions for sake brewing. With these exceptional ingredients, our toji (master brewer) and kurabito (brewery workers) craft handcrafted Kihei sake, uniting tradition with skill. While preserving traditional techniques, we also embrace modern innovations, continuously striving to improve quality through research, including year-round brewing. As we move forward with the times, we remain dedicated to fostering a meaningful connection between people and sake.