It was founded in 1866 and has a warehouse in Ina City, Nagano Prefecture. We have been involved in fermentation culture and Japanese sake making, and have walked together with the region through a turbulent period of about 150 years since the Edo period.
We are particular about rice and water because we mainly produce sake. The rice is polished to 70%, just like sake brewing, and the water used is high-quality underground water from Takato. By spreading traditional fermented rice food to younger generations who have little connection with fermented food, we are passing on the culture of koji and fermented rice to the next generation.