This brewery was founded in 1902 (Meiji 35) by the first generation, Yataro Saito. Since its establishment, the brewery has adhered to the motto of crafting sake with a focus on self-cultivated yeast and rice polishing. They are committed to the principle of "three don'ts": "no stirring," "no filtration," and "no dilution," ensuring the sake is made without unnecessary steps. As a brewery, it was the first in Japan to receive organic certification. The sake, brewed in a natural environment, has been highly praised at domestic and international competitions.