Since their founding in 1926 (Shōwa 1), they have remained dedicated to traditional brewing methods, striving every day to deliver the unmistakable freshness of unpasteurized sake. They use Nihonbare rice, carefully cultivated by local farmers specializing in sake rice, ensuring both safety and high quality. Their brewery stores the sake in temperature-controlled facilities, keeping it unpasteurized until just before bottling. This process preserves its fresh and rich flavors. Enjoy it chilled for a crisp, refreshing taste, or warmed for a deeper, more robust experience.