Taniguchi Sake Brewery previously used the sake rice 'Yamada Nishiki' and quickly accumulated numerous awards. However, driven by a craftsman's spirit of 'this isn't interesting,' they shifted to using 'Iwai,' a rice variety from Kyoto Prefecture and the local area. Initially, 'Iwai' did not produce the desired aroma, resulting in fewer awards. Nevertheless, they recently succeeded in developing a method to enhance the aroma, addressing this long-standing challenge. We invite you to pay close attention to the increasingly refined Taniguchi Sake Brewery.