Founded in 1907 in Tsunan Town, Niigata Prefecture—one of Japan's snowiest regions, where snowfall exceeds three meters in winter—we have long brewed sake using pristine spring water from Mt. Naeba, one of Japan's 100 Famous Mountains, together with the traditional craftsmanship of Echigo master brewers. Following the completion of its new brewery in 2024, we acquired a single-pot still to begin crafting shochu. Made from fragrant sake lees produced through our signature one-stage fermentation and bag-pressing method for its flagship sake Yuki no Mayu, this shochu offers an elegant ginjo aroma, refined sweetness, and a crisp, clean finish.

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