The brewery was founded in 1850, during the final years of the Edo period as the country was on the verge of great change. In the Meiji era, it became the first in Fukushima Prefecture to introduce sake brewing led by a professional tōji (master brewer). During the Taisho era, the brewery also carried out experimental brewing using the “Yamahai” method developed by Kinichiro Kagi, the founder of this traditional technique—an approach that continues to be passed down to this day. Today, the brewery remains deeply rooted in Aizu, using only locally sourced ingredients, including some organically grown rice cultivated under contract with local farmers. Every aspect—rice, water, and people—reflects its dedication to the region.