Since its founding in 1863, this small brewery has been carefully brewing sake in this area, rich in spring water from Mount Akagi, by focusing on local sake rice and the "kimoto-style yamahai brewing" method. Kimoto-style brewing is a traditional method that has been used since ancient times to cultivate the yeast starter by skillfully utilizing the power of nature, such as the winter climate of Japan and the natural lactic acid bacteria that continue to live in the brewery. Brewers with high skills and experience take time and effort to brew, and the resulting sake has a strong, rich flavor.