Founded in 1871, our brewery has been cherished by local enthusiasts for over 140 years, producing true local sake using local rice, water, and the skills of the Izumo toji. Our motto is "Living in Taste and Aroma," and even in an age of mechanization, we rely on the expert craftsmanship of our toji for tasks like koji and yeast starter preparation. Under the guidance of master brewer Yoshihisa Nagasaki, known for his ginjo brewing, we use Shimane-grown rice varieties such as Gohyakumangoku, Omachi, and Sakanishiki, as well as Yamada Nishiki from Hyogo Prefecture.