Founded in 1920, the small family-run brewery is located in Saijo City (Ehime Prefecture), on a small hill overlooking the city. Saijo was awarded as one of the best water sources in Japan and is famous for its high quality water dripping down from Mt. Ishizuchi, the highest peak in Western Japan. The purest and most mineral-rich spring water enables brewing sake with a clear and refreshing taste, which yet has a core flavor.

Over 20 years ago the family had stopped inviting a brewmaster (Toji) and the family of four crafts sake completely by hand. Each family member is in charge of his or her own sake, resulting in a very consistent quality of sake. Their aim is to create a sake that goes well with food while not being too overly aromatic. For this reason they add water in order to lower the alcohol content and pasteurize all their sake to stabilize it.