Established during the Edo period in the water-rich region of Tatebayashi, Joshu, we draw our water from the Dragon God well within our brewery for a soft brewing water. With a flexible approach and skilled master brewers, we focus on crafting sake with meticulous attention to detail. Utilizing rice varieties like Yamada Nishiki, Omachi, Gohyakumangoku, and Aiyama, we aim to bring out the unique characteristics of each rice type, creating a rich and flavorful sake. Our dedication lies in preserving traditional sake-making techniques while incorporating new methods and innovations to constantly improve our craft. We believe that the essence of "handcrafted" lies not just in the effort exerted, but also in the thoughtful application of techniques. Therefore, we strive for continuous improvement by blending tradition with innovation in our pursuit of excellence.