これは、二五〇年の歳月をかけて木造の酒蔵に染み込んだ、麹の香り。冬、酒造りが始まると香りはより一層濃く、あまく、酒米を蒸す湯気とともに雪で覆われた蔵全体を包み込む。春が近づくと蔵は酒造りを終えて静かになり水神様が祀られた池のほとりに渾々と湧き出る水の音だけが清庭に心地よく響きわたる。そして鳥のさえずりや蝉の声、四季折々の自然の景色に彩られながら、蔵は、次の冬が来るのを心待ちにする。

It is the scent of koji that has permeated the wooden sake brewery over the course of 250 years.In winter, when sake brewing begins, the scent becomes even richer and sweeter, enveloping the entire snow-covered brewery along with the steam rising from the steamed sake rice.As spring approaches, the brewery falls silent after the brewing season ends, and only the sound of water gushing steadily from the pond where the water deity is enshrined resonates pleasantly throughout the serene courtyard.And as the brewery is adorned with the chirping of birds, the song of cicadas, and the natural scenery of each season, it eagerly awaits the arrival of the next winter.