The brewery’s philosophy is to craft sake that is “clean, soft, and elegantly flavorful.” By exclusively using "Miyagi Yeast" and varying the types of sake rice, the brewery has established a distinctive style that offers a diverse range of flavors. They exclusively use top-tier sake rice, such as Yamada Nishiki from Hyogo, Kura no Hana from Miyagi, and Gohyakumangoku from Fukui. The brewery faced devastating losses during the Great East Japan Earthquake when a tsunami flooded the brewery, destroying essential equipment like the steaming vat, pumps, and pressing machines. However, with support from various sources, they managed to resume brewing by October of the same year.