With over 120 years of tradition, Haneda Shuzo continues to brew sake in the Kyohoku region, using time-honored methods. The brewery grows its own Iwai sake rice, carefully nurturing it for brewing. Taking advantage of the harsh winter cold, with temperatures dropping to around -10°C, they create sake with a crisp, refined flavor. Unlike the soft water of Fushimi, the area's medium-hard water, rich in minerals, gives the sake a pleasant acidity and a delicate yet sharp character.