Founded in 1872 (Meiji 5), the brewery is located in the eastern part of Tochigi Prefecture, with a dry climate and below freezing temperatures in winter. The amount of Yamada Nishiki rice produced in Hyogo Prefecture's Special A region that is used is among the highest in eastern Japan, and the brewery's distinctive feature is that it can use this rice in a wide range of products, from general sake to high-end sake. The brewery has long been involved in kimoto brewing and aging, and the careful and elegant aging that suppresses coloring and aroma is an essential keyword when talking about the soft and profound "Sohyo's Kimoto". More than 80% of all shipments from this local sake brewery are for use within Tochigi Prefecture, but shipments to the whole country and the world, mainly of kimoto products, are also increasing. It is recommended to sip the sake from a wide, deep-bottomed vessel.