Ninki sake brewery uses wooden barrels made from cedar trees that are about 100 years old, and brews sake while preserving traditional techniques. By using Japan's largest 7-shaku barrel (6500L), we are able to create a complex and deep sake quality. All work is done by hand, using wooden tools and Japanese pots, and carefully finished with handmade koji. In addition, by storing everything in bottles without using tanks, we prevent deterioration due to light, temperature, and air. We do not produce regular sake, but instead specialize in ginjo sake, which is fermented at low temperatures with a rice polishing ratio of less than 60%, and we continue to make sake without sparing any effort.