Okamura Honke is a sake brewery founded in 1854, with a history of about 170 years. Located in Toyosato Yoshida, the brewery benefits from abundant spring water from the Suzuka mountain range, high-quality Omi rice, and the cold winds from Mount Ibuki, creating an ideal environment for sake brewing. For the pressing process, they use the traditional method called "Kibune-bukuro-shibori." This technique was passed down by the previous toji (master brewer), who believed it was a tough but gentle method that should be preserved. The current toji continues this tradition. This method results in sake with fewer off-flavors and a smooth, high-quality taste. The brewery is dedicated to producing sake with great care and attention to quality.