Since 1830, we have been producing and selling koji at our current location and later expanded to making miso and soy sauce. In 1897, we founded Egashira Sake Brewery to produce sake. We specialize in selling well-aged local sake, with a focus on long-term storage. Our rare aged sakes, including "Asahimori 10-Year Secret Koshu" the "20-Year Secret Koshu" and "30-Year Koshu 'Sugoku Aitai,'" are among the few of their kind in the country.​​​