Made with carefully selected ingredients and techniques passed down through generations, this sake is crafted by a small team of dedicated brewers. In addition to Junmai Daiginjo made with Yamada Nishiki rice from Hyogo Prefecture polished to 38%, and Junmai Ginjo and Special Honjozo made with highly polished Gohyakumangoku and Kyo no Kagayaki rice from Kyoto Prefecture, they also offer unique products such as Junmai Ginjo "Toji no Hitorigoto" (Master Brewer's Monologue), brewed with local Koshihikari rice and the famous local water, Asobiishi. In winter, they offer freshly pressed unpasteurized sake, available for a limited time from early December to March, allowing you to enjoy the unique aroma of koji and rich flavor of new sake. Furthermore, their rich and deep Junmai Ginjo Genshu, bottled in a spherical bottle, is a unique product modeled after the buoys that once floated in the sea off Kumihama.