In 1875, Kameyoshi Kondo started brewing sake in Omama-machi, Gunma Prefecture using subterranean water from Mount Akagi. Since then we have brewed only dry sake.
The water from the base of Mount Akagi is best fitted for refreshing and dry sake. Today speaking of dry sake, many people in Gunma Prefecture would mention about Akagisan. Being instructed by Iwate Nanbu Toji, we try to make refreshing and sharp sake.
We export our sake to the USA, Australia, Taiwan and Singapore now. We are proud of our history and tradition of sake-brewing and will continue to brew sake which make many people pleased.