Founded in 1833 in Nagaoka City (formerly Washima Village), this brewery is nestled against a backdrop of ancient cedar trees, where pure, clear spring water flows abundantly. This pristine water is used as the brewing water for their sake. The brewery is also known for reviving Kame no O, a legendary rice variety once called "a one-of-a-kind grain." They dedicate great care to the first step of sake brewing—processing the rice—and use the brewery's secret futakouji method for koji-making. Additionally, they incorporate the labor-intensive kumikake technique in yeast starter preparation. These meticulous methods result in a sake that is clear, refined, and gently smooth.