Located in Katano, on the border of Osaka, Kyoto, and Nara, our small sake brewery has been passed down through generations since the late Edo period, producing approximately 500 koku (about 1,000 liters) of sake annually. About 90% of our total production is premium sake, and we are so committed to producing "genshu" (undiluted sake) that 40% of that is released as "genshu" (undiluted sake). With the abundant groundwater from the Ikoma mountain range, high-quality sake rice mainly from the Kansai region, and above all, the outstanding teamwork of our craftsmen, including Nanbu Toji (master brewer) Yoshihide Hamada, and our employees, we have won awards at the National New Sake Appraisal Competition six times (2002-2018 and 2020), and have received the prestigious "Gold Award" eleven times (2005-2017, 2019, 2022, and 2026). (As of April 1, 2024) Our motto is to deliver our customers with the best possible condition, from production to storage, bottling, product management, and shipping.