This sake brewery was founded in 1772 in Mino, a major producer of washi paper. The water used for washing rice, soaking, and brewing is underground water from the Nagara River, pumped up from a well. The raw water is rich in organic minerals and can be clearly distinguished from water from other regions. This allows the koji mold and yeast to grow very well, and the characteristics of the yeast used are very apparent in both aroma and flavor. The main building, built in the year the brewery was founded, is designated as an Important Cultural Property of Japan. Many buildings built in the Edo period, such as the sake brewery, remain and are still in use today. Visitors will feel as if they have traveled back in time.