Since its establishment in 1892, Shichisyo has been actively engaged in sake brewing in Kiso, an ideal environment for sake brewing with its limpid water and cool, clean air, and has been committed to producing sake that satisfies sake drinkers by placing the highest priority on quality and seeking good quality rice. Shichisoh's sake brewing is not just about sweetness and spiciness, but is also about the original "umakuchi" taste of sake.