The brewery was commissioned by the lord of Hikone, Ii Tairo, to make sake. After spending two years searching for the four most important elements for sake brewing, 1) within the territory of the Hikone domain (as far north as Nagahama City and as far south as Omihachiman City), 2) high-quality raw rice (the current Yoshida area was once called Zenta, and was the birthplace of Omi rice), 3) abundant brewing water (abundant and high-quality underground water from the Suzuka mountain range), and 4) environment (the area east of Lake Shiga Prefecture, north of the Aichi River, is a cold region), the brewery was built in the current Yoshida area of Toyosato Town, and was founded in 1854. The current sake brewery only uses rice from Shiga Prefecture, and is grown under contract with farmers within a 10km radius of the brewery. The brewery is also particular about polishing rice, and makes sake with a polishing ratio of 20% to 100% (brown rice) in 10% increments, allowing customers to enjoy the goodness of polished and unpolished sake.