Their flagship brand, "Mifuku," is named after the brewery's wish that "beauty and abundance may continue forever." The brewery combines two brewing methods, originally polar opposites: a powerful yet mellow sake made using the traditional "Yamahai" brewing method, which utilizes naturally occurring lactic acid bacteria, and a "Ginjo" brewing method, which utilizes modern techniques to create a refreshing flavor and a rich, rice-rich taste. The brewery has been located along the 50th post town of the 53 Stations of the Tokaido Road, a key transportation hub since the Edo period, for over 100 years. In 2007, the fourth-generation brewer launched a new brand, "Sanrensei." The brewery offers seasonal flavors made with Omi rice grown in fertile soil and pure underground water from the Suzuka Mountains.