Founded in 1832 (Tenpō 3), this sake brewery began as a local brew made to comfort discerning travelers from Edo passing through Shimada-juku. For over 190 years, the brewery has continued its craft, nurtured by the blessings, traditions, and culture of the region. Great emphasis is placed on raw material processing. The brewery uses its own state-of-the-art rice milling equipment to polish rice in-house. Guided by the philosophy that “koji should be made with care and the senses,” all koji — whether for regular sake or daiginjo — is crafted by hand using 10kg wooden trays. With the refined and gentle aroma characteristic of Shizuoka yeast and a rich, full-bodied flavor, the brewery aims to create sake that complements food and enhances the dining experience. Since its founding, it has remained dedicated to producing distinctive, character-filled local sake. In 1979 (Shōwa 54), the brewery joined the Japan Prestige Sake Association, and has since expanded its distribution not only across Japan but also to Asia, the United States, and Europe. Even today, it continues to develop new products with constant effort and passion.