The representative brand, "Mifuku," is named after the brewery name, which expresses the wish that "beauty and abundance will continue forever." They brew strong, mellow sake using the traditional "Yamahai brewing" method, which uses lactic acid bacteria found in nature, and sake brewed using the "Ginjo brewing" method, which utilizes modern technology, to create a refreshing flavor and richness of rice. They have been brewing sake for over 100 years along the road of the 50th post town of the 53 Stations of the Tokaido, which flourished as a key transportation point since the Edo period. In 2007, the fourth-generation brewer launched a new brand, "Sanrensei." They deliver seasonal flavors that make use of Omi rice grown in rich soil and pure underground water from the Suzuka Mountains.