The brewery was founded in the late Edo period in the town of Namie, Fukushima Prefecture, where the entire brewery was swept away by the tsunami of the Great East Japan Earthquake and evacuated after the nuclear accident. The brewery is now making sake again in Nagai City, Yamagata Prefecture, using yeast that was left in the prefecture's testing lab. The water used for brewing is the well water that boils in the ground, which is made up of snow that falls on the source of the water in a beech forest, and it is soft water with a clean profile. Banjoju Sanpai Junmai Genshu Red Label 25BY is a sake that conveys a unique expression of maturation using Dewa no Sato as its raw material. It has a mellow aroma and flavor, with a calm impression. It goes well with stewed or tossed dishes, and is a perfect match for a fresh start in Yamagata.