​Founded in 1592, this sake brewery has upheld traditional brewing methods for centuries. Despite not employing carbon filtration, their sake is remarkably free of impurities, allowing enthusiasts to savor the rich umami of the rice and the depth that comes with aging.​ Their commitment to non-carbon filtration involves meticulous handling of raw materials and small-batch production. They utilize the brewery's well water and steam the rice with intense dry steam, adhering to the ginjo-style long-term fermentation process. To achieve a gentle flavor, they employ the labor-intensive fune pressing method and ensure that all sake is bottle pasteurized to preserve its umami.​ Though modest in scale, this brewery boasts one of the longest histories in the country.