This Japanese confectionery shop manufactures items such as steamed buns infused with Saijo sake.

An (red bean paste) is the key ingredient that determines the flavor of manju and monaka. Fine-tuning the water ratio according to variations in season and temperature is a skill honed by years of experience and intuition. While maintaining established processes, the shop continues to take on new challenges, such as developing new products and launching promotional campaigns on social media. Customers often seek out their products — saying “I came all the way just to buy this” and “I absolutely must have this one” — and therefore they remain dedicated to traditional Japanese confectionery making, day after day.