Since its founding in 1863, this small brewery has been meticulously brewing sake in this region blessed with spring water from Mount Akagi, focusing on local sake rice and the "kimoto-style yamahai brewing" method. Kimoto-style brewing is a traditional method that has been passed down since ancient times, skillfully utilizing the power of nature, including Japan's winter climate and the natural lactic acid bacteria that continue to live in the brewery, to cultivate the yeast starter. Highly skilled and experienced brewers take the time and effort to brew the sake, resulting in a powerful and richly flavored sake.