This sake brewery was established in 1972 when five breweries from the Kitamurayama district of Yamagata Prefecture came together. They use 98% locally grown Yamagata rice as raw material, creating sake that harmonizes with the local climate and soil. They utilize sake-specific rice varieties like Dewasansan, Miyamanishiki, Dewano-sato, and Yukimegami and edible rice varieties like Haenuki and Tsuyahime. With the belief of "Wajo Ryoshu" (harmonious brewing, good sake), they carefully craft their sake using the traditional three-step brewing method, maximizing the potential of each ingredient. During pressing, they deliberately produce more sake lees, which is the secret to achieving a clean and refined taste.