Founded in 1862, our brewery has continued to produce sake that fully brings out the flavor of rice in the snowy northwest of Lake Biwa. In the pressing process, we use wooden vats with stones as weights to press the mash. This method, called wooden vat balance pressing, is a scene of sake brewing that dates back to the Meiji and Edo periods and can still be seen in our brewery. In addition to practicing various ancient sake brewing methods such as yeast-free yamahai brewing and brewing in wooden vats, we are also a unique brewery that mills our own rice using a fully automatic rice polishing machine. The quality of our sake is a rich and complex style that incorporates the acidity of yamahai brewing. Rather than a classic Japanese sake, it has a flavor that is more akin to modern natural wines. Since the 2023 brewing year, we have been using 100% of our own brewery's yeast for sake production.