Founded in 1733, this brewery originally operated as a salt manufacturer. Since salt production was impossible from autumn to winter, they began brewing sake during the winter to provide year-round employment for their workers. The brewing method of Taketsuru Shuzo Brewery is unique. Without temperature control inside the brewery, the sake becomes robust, adapting to the natural environment each year. Taketsuru's distinctive character reflects the inherited techniques, locally grown contract-cultivated rice, and the inherent power of microorganisms, resulting in a pure expression of Japanese sake.