This sake brewery, founded in 1772, is located in Mino, a renowned production area for washi paper. They use water drawn from a well, known as the underground water of the Nagara River, for washing the rice, soaking, and brewing. This raw water, rich in organic minerals, is distinctly different from water from other regions. Thanks to this, the koji mold and yeast thrive, and the characteristics of the yeast used are very clearly expressed in both the aroma and taste. The main building, constructed in the year of its founding, is designated as an important architectural cultural property of Japan. Many other buildings, including the sake brewery, were built during the Edo period and are still in use today. Visitors will feel as if they have traveled back in time.