Founded in 1890, the brewery is now managed by the fifth generation. The fifth-generation owner personally works as the toji (master brewer) and continues the time-honored methods passed down through the generations. The brewery is located at the foot of Mount Bandai, one of the coldest areas in Aizu. While brewing in such a harsh environment is challenging, it is precisely this environment that gives birth to sake with rich, deep flavors. The brewery continues to use traditional methods that are no longer practiced by large producers. For example, in the pressing process, the brewery uses a Sasase-style press and takes two full days to carefully press the sake. This method ensures that only the umami components of the mash are extracted, leaving the bitterness and sharpness in the sake lees. Although this means a smaller yield of sake, it results in a richer and more flavorful drink. Minimizing automation, the brewery focuses on manual techniques and the wisdom and skills of its brewers, continuing to pass down traditional methods. With the goal of creating sake that can be shared while talking about dreams, the brewery brews with love and dedication, making each bottle with care.