Founded in 1689, this brewery boasts over 300 years of history. Surrounded by snow-covered nature for much of the year, it uses pristine spring water from the Kurikoma Mountain range of the Ou Mountains as its brewing water. Locally grown sake rice is carefully polished in-house to as much as 38%, and all brewing is done by hand. Instead of tank storage, the freshly pressed sake is matured in individual bottles, allowing for delicate aging. The result is a refined, full-bodied flavor, especially in their signature ginjo-style sakes. Their flagship label is Mansaku no Hana. While preserving its traditional taste, the brewery continues to explore a wide range of sake styles.