The name "Naminon" is said to have been named by a priest of the Sadamichi Shrine. Currently, the company's highest-paid brewer, Takashi Nakai, his two brothers, and Takashi's eldest son, Mitsuya, are engaged in the brewing of sake.
Koko Shinshu (new sake in an old jar)" is the belief of the Naminon Shuzo brewery. This is the belief of the Naminono-Shuzo brewery, which means "to continue to take on new challenges while preserving tradition. This commitment can be seen in the traditional method of koji making using a wooden tray called a "koji lid".
The brewery's three-story, architecturally unique structure supports the challenge of brewing sake with a small number of elite brewers in the spirit of "harmony, brewing, and good sake. The brewery is functionally designed so that even a small number of people can work efficiently, as ginjo production at its peak requires a lot of sleep. The family-run brewery Naminono-Shuzo is a small sake brewery that is dedicated to careful sake brewing. It has a clean, refreshing taste with an elegant sweetness that goes well with a wide range of dishes, both Japanese and Western. This long-established sake brewery, which has been operating by the lake since the Edo period, will continue to face the challenge of brewing new sake with its family.