We brew our sake in Hakui, Ishikawa Prefecture, a UFO town blessed with clear water and nature on the Noto Peninsula. In order to create a sake that can be enjoyed not only with Japanese food, but also with a wide range of other dishes, we place great importance on the robust flavor of the rice brought out by the koji malt, harmonious acidity, elegant and discreet aroma, and moderate aging. In addition to rice from local farmers, we also actively use rice from contract farmers outside of the prefecture that we trust to provide the sake flavor we want to achieve. We are committed to brewing sake every day with the goal of "creating a dining table with smiles and conversation" with "strong and gentle sake".