"Kachizuru" is named after the brewery's founding couple. Since 1991, the fourth-generation owner has led a shift to family-run sake brewing. Valuing customer feedback above competition results, the brewery focuses on creating sake that resonates with everyday drinkers. They use underground water from the Ishizuchi mountain range and primarily source rice from Ehime Prefecture, with a particular emphasis on the Matsuyama Mitsui variety. Their sake is crafted with care using traditional methods such as handmade koji in wooden boxes and bag pressing for gentle filtration. In recent years, they have focused on aging freshly pressed, unpasteurized sake (namazake) for extended periods—3, 5, 15, or even 30 years.