Entrusted with sake brewing by Lord Ii Naosuke, the lord of the Hikone domain, the brewery spent two years searching for four essential elements for sake brewing: ① within the territory of the Hikone domain (from Nagahama City in the north to Omihachiman City in the south), ② high-quality raw rice (the current Yoshida area was formerly known as Zenta, a production area for Omi rice), ③ abundant brewing water (abundant and high-quality groundwater from the Suzuka Mountains), and ④ a suitable environment (the area north of the Aichi River in the eastern part of Shiga Prefecture is a region with harsh winters). They then built a sake brewery in what is now Yoshida, Toyosato town, and founded the business in 1854. Even today, they use only rice from Shiga Prefecture and have contract farming with farmers within a 10km radius of the brewery. They are also particular about rice polishing, brewing sake with polishing ratios from 20% to 100% (brown rice) in 10% increments, allowing customers to enjoy the goodness of sake that is polished and sake that is not polished.