This small sake brewery was founded in 1887 and is now run by the sixth-generation brewmaster, who handles almost all of the production by himself. Traditional tools are used throughout the process—from steaming the rice in a rare wagama (traditional Japanese kiln), to pressing the sake with a cherry wood kibune press that has been in use since the Taisho era. The kibune pressing method is a time-honored technique that takes three full days to complete. While very few breweries still use this labor-intensive method, it allows the sake to be gently pressed with natural pressure. This results in three distinct flavor stages: arabashiri (the first run), nakadori (the heart), and seme (the final press), making it a truly premium process. The brewery also cultivates wild, natural yeast that lives in the building, and follows the traditional yamahai method without any additives. Creating the yeast starter alone takes two and a half months. By dedicating such care and time to each step, the brewery brings to life the unique taste of the "Maibijin" brand.