Since its founding in 1863, this small brewery has been dedicated to meticulous sake brewing in this area blessed with abundant spring water from Mount Akagi, using local rice and the "Kimoto-style Yamahai brewing method." The Kimoto-style brewing method is a traditional method that has been passed down since ancient times, skillfully utilizing the winter climate of Japan, the natural lactic acid bacteria that reside in the brewery, and the power of nature to cultivate the sake starter. Brewers with high skill and experience brew the sake with time and effort, resulting in a sake with a powerful and rich flavor.