Sake is an alcoholic beverage whose manufacturing method has been established for over a thousand years. As a result, it has a strong traditional image, but in recent years it has actually made great strides in terms of both taste and aroma. Sanwa Sake Brewery continues to challenge new techniques while respecting tradition, working on a variety of sake rice such as Kamenoo and Aizan, as well as new yeasts such as Shizuoka yeast and red yeast. We are also experimenting with secondary fermentation in the bottle and aging in undersea storage, in pursuit of even more delicious sake. Since its founding in 1686, ``Uguisukubai'' has been loved by the local community in Nishikubo, Shimizu Ward, and in 1971 it was named ``Shizagokoro'', and in 1985 it was named ``Hagoromo no Mai''. '', and in 2002, new products such as ``Garyubai'' were introduced and have received high praise.