Tenzan Sake Brewery was founded in 1875 by Tsuki and Rizo Shichida, who were running a flour milling and noodle making business, taking over the sake brewing business from a nearby sake brewery that had gone out of business. This year marks the 145th anniversary of our establishment, and since our founding we have cherished the spirit of ``freaks and trends.'' Based on quality-oriented sake brewing that takes advantage of the natural blessings of the local Ogi region, we continue to take on innovative challenges that suit the times. Tenzan Sake Brewery's sake brewing requires the clear underground water that gushes out from the middle of Tenzan. This water has no iron and is ideal for making sake as it contains a lot of calcium and magnesium. In addition, 80% of the sake rice is produced locally in Saga Prefecture, using Yamada Nishiki and Saganohana, and through the ``Tenzan Sake Rice Cultivation Research Group'' established in 2005, we work with local farmers to produce high quality sake rice. We are also putting effort into The company, which has reached a turning point in sake brewing since 1995 when it shifted to making sake by its employees, aims to create sake that combines tradition and innovation.