This sake brewery was founded in 1772 in Mino, a major producer of washi paper. The water used for washing rice, steeping, and brewing is underground water from the Nagara River, pumped up from a well. Rich in organic minerals, this raw water is clearly distinguishable from water from other regions. This allows koji mold and yeast to thrive, allowing the characteristics of the yeast used to be clearly expressed in both aroma and flavor. The main building, built in the year the brewery was founded, has been designated an Important Cultural Property of Japan. Many buildings, including sake breweries, built during the Edo period remain and are still in use today. Visitors will feel as if they've traveled back in time.