A first-class water system from the foothills of Mt. Nasu, underground water from the Naka River, and high-quality sake-brewing rice grown in pure soil. We brew our sake with great care every day in order to ensure we brew only the finest drops from the blessings of nature. Cave-aged sake has a deep, unique flavor.
We began making long-aged sake, mainly daiginjo sake, in 1970. As one of Japan's leading sake breweries with experience and many achievements in long-aged sake production, we are continuing to develop our aged sake with the aim of creating new sake flavors.
This cave was originally developed as a site for an underground factory manufacturing military tanks around the end of World War II. This is now our Cave Brewery. The average annual temperature is around 10°C. The jet-black darkness, which is completely untouched by sunlight, is the best environment for producing aged sake. About 100,000 bottles of sake are resting in the 600m long cave.