They primarily use rice grown in Hokkaido as the main ingredient, and their brewing water is sourced from pristine spring water naturally filtered through the rich wilderness of eastern Hokkaido. Their brewing process focuses on enhancing the natural aromas and flavors of sake, ensuring it pairs perfectly with local Hokkaido ingredients. They also research aging and storage techniques that take advantage of the region’s cool climate. In recent years, they have expanded into developing liqueurs made from Hokkaido-grown ingredients, aiming to create products that reflect the unique character of the region.