Founded in 1715 during the Edo period, this brewery has been dedicated to sake-making for over 300 years. They use soft water from their own well, sourced from the snowmelt of Mount Zao, as their brewing water. The brewers are committed to crafting sake that brings joy to those who drink it. They carefully select premium sake rice varieties such as "Yamada Nishiki," "Omachi," and Yamagata-grown types like "Dewa Sansan," "Dewa no Sato," and "Yukimegami" to brew their special designation sakes. Some of their products are made using a unique method called "zen-koji-moto," in which sake is brewed only with koji rice and water, without steamed rice. This results in a clean, crisp flavor. They continue to brew with care and dedication, always listening to customer feedback.