Our sake brewing dates back to 1826, about 200 years ago, when we were blessed with the abundant water resources of the clear Kiso River, high-quality rice grown on fertile land, and the cold winds of the Ibuki oroshi wind that blow during the bitterly cold winter months of sake brewing. These are the three natural blessings that are important for sake brewing: rice, water, and temperature. Our sake is brewed with soft water, giving it a soft, slightly sweet, and refreshing taste. We also manufacture and sell high-quality products at reasonable prices, with the hope that as many people as possible will come to understand the quality of sake.