Kensuke Murayama, the third-generation brewer who heads Murayu Sake Brewery in Niigata Prefecture, dared to brew a sweet sake and question the market at a time when Niigata sake was synonymous with "tanrei dry." With the belief that ``this is Niigata's sake,'' we have continued to create sake as a new option, rather than denying Tanrei Dry, and as a result, our challenges have been accepted by the market. The quality of sake that Murayu Sake Brewery strives for is basically a soft texture, a good sharpness, and a clean feeling when drinking. On top of that, we express differences in flavor such as sweet, spicy, and sour, creating unique flavors such as ``Murayu'' and ``Hanakoshiji.'' The brewery's sake brewing process is meticulous, and they create unique sake by accurately determining the key points in each process, such as soaking the rice, steaming it, and making koji, while adding their own unique ideas. Mr. Murayama also suggests new ways to enjoy sake. By focusing on the differences in sweetness depending on the grade of German wine and reproducing this with Japanese sake, we have clearly established product ranks based on the strength of sweetness. We value the simple concept that ``the stronger the sweetness, the more rice is used,'' and aim to create sake that can be enjoyed intuitively even without prior knowledge. This idea embodies the desire to break down the barriers between sake and people.