Shiogama has always been considered a majestic place that people living as far as the ancient Kyoto capital dreamed to visit. The Urakasumi Saké Brewery itself is located in this fishing town which has the reputation of having the best tuna catch of Japan, and being a leader of the country's halieutic industry. Built from the late Edo period to the early Meiji period near the famous Shiogama Shrine, it has been providing the Omiki for the shrine since their establishment.

Two Toji legends, Sagoro Hirano and Juichi Hirano, are known to have made the greatest contributions to Urakasumi's saké, and even to the saké history at large. The strong bond between uncle and nephew made Urakasumi accumulate prizes and distinctions every year at various appraisal contests. In fact, the famous "Urakasumi Zen" is a saké born in 1973 from the outstanding skills of the late Juichi Hirano. This product is considered a true masterpiece in the industry for its ability to balance all components in saké while providing a smooth umami and a desired creamy texture. Its light, slightly dry profile and softness pioneered both the Ginjo (premium) and the Jizake (local craft saké) Boom.

In order to increase production following the popularity of Urakasumi Zen, the company transitioned to a three-season brewing schedule. Moreover, the Yamoto Brewery was built as a second production facility in Higashimatsushima City to provide an even more stable supply of high-quality saké. Currently, Kunio Onodera is the Toji of the main brewery in Shiogama, while Isao Akama is the Toji at the Yamoto facility. Both inherited the Hirano brewing method and strive to promote their master's teachings to the next generation of brewers.