Masuda Sake Brewery is a sake brewery based in Iwase, Toyama Prefecture, with a long history dating back to 1877. Its roots date back to the first generation, Mr. Hyozaburo, who started a sake brewing business in Asahikawa, Hokkaido, and later returned to his hometown of Iwase to launch the brand ``Majusen,'' which became the foundation of today. This brand was created in the early Showa period and is now widely loved as a main product. The fourth generation owner, Keijiro Masuda, took over the brewery at the age of 22 after majoring in fermentation engineering in graduate school. In the 1960s, they took on the challenge of making ginjo sake, which was not yet recognized in the market, and achieved great results, including repeatedly winning gold awards at the National Sake Awards. Masuizumi's sake brewing emphasizes rationality, but its commitment to traditional methods can be seen throughout. For example, when renovating the koji room, the brewer and brewer brought in their own ingredients and created them using traditional methods. In addition, the sake brewed by the sake brewers of Oku-Noto, using the rice that takes advantage of the local climate, continues to evolve to meet the needs of the times and has a deep flavor. Masuda Sake Brewery is a sake brewery that continues to pursue sake brewing that harmonizes tradition and innovation while responding to the changing times.