Founded in 1862, we have been making sake in the snowy northwest of Lake Biwa, bringing out the flavor of the rice. In the pressing process, we use wooden vats with stones as weights. The technique, called wooden vat balance pressing, dates back to the Meiji and Edo periods. We still see sake brewing in the brewery. We also practice ancient sake brewing in various ways, such as the Yamahai method without yeast addition and brewing in wooden barrels, but we are a unique brewery that polishes rice in-house with a fully automatic rice polishing machine. The quality of our sake is a heavy and complex style that firmly incorporates the acidity of the Yamahai method. Rather than a traditional sake, it has a flavor that is similar to recent natural wines. Since the 2023 brewing year, we have been brewing sake using only yeast from the brewery.