Founded during the Kan'en era (1748–1751) in the mid-Edo period, this brewery has continued its sake-making tradition for over 270 years in Katsuno, Takashima, a region in Omi (present-day Shiga Prefecture). Using high-quality rice from Omi and soft, slightly sweet underground water from the Hira mountain range, the brewery is guided by the philosophy: “Sake not just to get drunk, but to be savored.” Their goal is to create sake that reveals its depth the more you drink it—mellow, full of umami, and with a clean, crisp finish. Many are surprised by the wide variety of sake offered under the Hagino Tsuyu label. The brewery continues to experiment with diverse types of rice and innovative brewing techniques, while also focusing on minute improvements throughout the brewing and storage processes. In addition, they produce fruit liqueurs using high-quality, domestically grown fruits. Carrying forward the spirit of constant challenge and refinement inherited over more than 260 years, the brewery remains dedicated to its pursuit of “even better flavor” as it evolves into the future.