In 1945, ten breweries from southern Awaji Island united with a shared vision. In an environment blessed with the bounty of the Seto Inland Sea and surrounding mountains, they preserve the traditional Yamahai brewing method while also using the faster brewing method. This combination creates a unique, rich flavor. They are also one of the few breweries in the country that use the 'tenbin-shibori' method, a traditional technique that uses leverage to press the sake over several days. The carefully crafted sake produced through this method is highly regarded in national sake competitions.