Organic rice (sake rice cultivated without pesticides or chemical fertilizers) and spring water is used to brew Junmai "pure rice" sake. In addition, lactic acid is not used in the brewing process, and the sake is crafted using the traditional Kimoto method and Shiro Koji Shubo (white rice malt starter). Aiming to be "a sake brewery that protects the rice paddies of Japan," employees are involved in the natural cultivation of the company’s rice paddies. At the "Tanbo no Gakko" (School of Rice Paddies), a participatory event, staff help with rice planting, weeding, and harvesting. The sake sold includes the "Odayaka," with a sophisticated taste and sharp finish, and the "Niidashi Zensyu," which is brewed with no added yeast and uses the Kuratsuki Kobo (yeasts living in the brewery).