Founded in 1912 in Saijo, Hiroshima Prefecture, known as a "town of sake," the brewery was one of the first in Japan to revive junmai sake brewing after the war and is known as a pioneer of junmai sake. To bring out the deliciousness of the rice, they do not use any activated carbon filtration, resulting in a rich, flavorful sake with a distinctive golden-yellow color. They also participate in the local water source forest environmental improvement project (Saijo Mountain and Water Environment Organization) and are actively working to protect the groundwater used for brewing and the water that nourishes the rice. They believe that using the same water source for brewing sake as the water that flows into the rice paddies is the most compatible relationship for sake brewing in this region.