Located in the eastern region of the Gunma prefecture, this traditional brewery prides itself on producing sake in small batches to maintain taste and quality. The most important ingredient that goes into this sake is the water which is from a local well high in minerals that impart a round, rich mouth feel that pairs well with food. They also age all their sake anywhere from 1 to 3 years, which adds depth and color. This brewery is famous for using only the natural yeast that has built up in the brewery over many generations. The palate starts with stone fruit and pure minerality, followed by notes of caramel, cocoa, and almond, finishing with plenty of umami.