福井のすばらしい自然の恵みを受け、福井のお米や福井のオリジナル酵母など地元の材料を多く使い醸しています。お酒の全量を今では貴重な和釜で蒸し上げ、桜の木で出来た木槽（きぶね）で搾り時間と手間を惜しまず手造りしています。

Blessed with Fukui's wonderful nature, the sake is brewed using many local ingredients such as Fukui rice and Fukui's original yeast.
All of the sake is steamed in a Japanese-style kettle, which is rare nowadays, and pressed in a wooden(Kibune) vat made of cherry wood.

福井県福井市の東部に位置し、1887年(明治20年）創業しましたが、1948年（昭和23年）の福井大震災により現存する1棟のみを残し、酒蔵が全て倒壊し建て直しました。その後一時期の休蔵を乗り越え、現在6代目が蔵元となり手造りで日本酒を醸している蔵です。
代表銘柄である「舞美人」は、江戸時代　福井藩主松平様が、舞美人の地元・小稲津町の地で狩りをなされた時、村一番の美人が舞を献上し、そのすばらしさに大変お慶びになったことから命名しました。
福井のすばらしい自然と恵を受け、福井のお米や福井のオリジナル酵母など地元の材料を多く使い、醸すお酒の全量を今では貴重な和釜で蒸し上げ、桜の木で出来た木槽（きぶね）で搾り、時間と手間を惜しまず手造りしています。　 お酒の味は、濃醇・旨口が特徴です。蔵元が入蔵した頃、淡麗辛口の味が全盛期でした。お客様やお取引様から「辛口ではない」ことを理由に試飲もしていただけない日が続き、自信を失いかけた時期もありました。しかし、そんな中でもご支持をいただいた酒販店様・飲食店様・お客様とともに伝統の味と造りをかたくなに守り続けてきました。

現蔵元杜氏が目指すは「食中酒としての美味しい日本酒」。量より質の向上をめざし、イギリス・ロンドンで開催された国際コンテストで入賞するなど世界でもその美味しさは認められています。 旨味とふくらみ、そしてより味わい深く食事を引き立てることの出来るお酒。無限の可能性を秘めた日本酒に、舞美人らしいお酒造りを目指すべく、酒造りに精進しています。



Located in the eastern part of Fukui City, Fukui Prefecture, the brewery was founded in 1887, but was rebuilt after the Great Fukui Earthquake of 1948, which destroyed the entire brewery, leaving only one existing building. The brewery was rebuilt after the Great Fukui Earthquake in 1948, leaving only one building standing. After a period of closure, the brewery is now headed by the sixth generation of brewers and produces sake by hand.
The representative brand name “Mai-bijin” was named after Lord Matsudaira, the feudal lord of Fukui during the Edo period, when he was hunting in Oinazu-cho, the hometown of Mai-bijin, and the most beautiful woman in the village presented Mai-bijin to him, which made him very happy.

The sake is made by hand using local ingredients such as Fukui rice and Fukui's original yeast, and all the sake is steamed in a Japanese-style kettle and pressed in a wooden(Kibune) vat made of cherry wood, a process that takes a lot of time and effort. The taste of the sake is characterized by its richness and umami. When the brewery first opened its doors, the light, dry taste was at its peak. There were days when customers and business partners would not even try our sake because it was “not dry,” and there were times when we almost lost confidence. However, even in such a situation, we have stubbornly maintained the traditional taste and production together with sake retailers, restaurants, and customers who supported us.

The current master brewer's goal is to create “delicious sake that can be enjoyed with food. Aiming to improve quality over quantity, the sake has been recognized around the world, including winning a prize at an international sake contest held in London, England. Sake is a drink with flavor and fullness, and can enhance the taste of a meal. Sake has unlimited possibilities, and we are dedicated to creating sake that is uniquely Mai-bijin.