In the Enpō era (1673–1681), individuals from Ōmi Province (now Shiga Prefecture) relocated to Kanzaki and began brewing sake. Over the ensuing 350 years, they have navigated transformations in brewing systems and distribution, economic crises, natural disasters, wars, and post-war periods of rapid economic growth, all while maintaining their unique brewing philosophy. Starting in the previous generation, they embraced natural sake brewing, now exclusively using pesticide-free rice without any additives. Fermentation relies solely on the brewery's native microorganisms, avoiding pure cultures. They prioritize handcrafting, minimizing machinery use, and engage harmoniously with microorganisms, even singing during the brewing process.