Taiheizakura Brewery is dedicated to crafting sake with care, using locally grown rice and the advantages of traditional handcrafting methods. All the sake rice used—including varieties such as Yume no Ka, Gohyakumangoku, and Tennotsubu—is sourced entirely from Iwaki City in Fukushima Prefecture. The brewing water comes from the Samegawa River system, which originates in the Abukuma mountain range. Brewing takes place during the cold months, from December to March. Using a unique Fukushima yeast, the moromi (fermenting mash) is allowed to develop slowly and naturally. The sake is then carefully pressed using the traditional Sase-style sake press, resulting in the smooth and refined flavors characteristic of Taiheizakura’s sake.