Founded in 1912 in Saijo, Hiroshima Prefecture, known as the "town of sake." After the war, they were the first in the country to revive junmai brewing, and are known as pioneers of junmai sake. In order to make the most of the rice's flavor, they do not use any filtration with activated carbon, and their sake is characterized by its mellow, rich flavor and golden yellow color. They also participate in the local Water Source Forest Environmental Improvement Project (Saijo Mountain and Water Environment Organization), and are actively involved in activities to protect the groundwater that is used for brewing and the water that nurtures the rice. They believe that the best relationship for brewing sake in this area is to use brewing water that comes from the same source as the water that is poured into the rice paddies.