Founded in 1862, we have been brewing sake in the snowy region northwest of Lake Biwa, focusing on bringing out the full flavor of rice. Our brewery specializes in the traditional Yamahai method, where we rely on natural yeast from the brewery environment without temperature control. This natural brewing process has been passed down for generations. We also press all our sake using a traditional wooden tank and lever press, which takes three days and nights. The sake, brewed over two months, has a nostalgic acidity and a smooth, full-bodied taste. It’s a truly authentic sake that can be enjoyed both chilled and warmed.