We carefully select rice originating from Hyogo Prefecture and refine the rice according to the individuality of each Sake rice. We insist on using the traditional wooden tubs for fermentation. Our skilled Tanba Sake brewer carefully brew it by hand.　We’ve been pursuing the Sake that has a smooth texture, a plump taste, and a harmonious and complex flavor naturally produced by the natural Sake yeast living in the brewery for more than 300 years.