This brewery is the only one in Toyama Prefecture that remains dedicated to traditional handmade methods, preserving the art of funa-shibori (pressing with a wooden sake press). This meticulous technique produces a sake with a gentle, refined mouthfeel. Additionally, the sake is chilled by exposure to Toyama Bay’s unique sea breeze, known as Ainokaze, enhancing its flavor. The result is a brew that perfectly complements the fresh kitokito seafood and seasonal dishes of Himi. The secret to its exquisite taste lies in these time-honored brewing methods.