The Yamashiro area is blessed with the groundwater of the Kizu River. The flagship brand, "Joyo," uses high-quality soft water (hardness approximately 18 mg/L) drawn from 100 meters underground as brewing water, and sake-brewing rice is used for all brewing processes. In addition to Iwai and Gohyakumangoku from Kyoto Prefecture, Yamada Nishiki from Hyogo Prefecture, which is grown under contract, is used for small batches. All of the specially designated sakes are unfiltered and pasteurized in the bottle using a water bath method. The pressed sake is bottled unfiltered as soon as possible and pasteurized only once using a water bath, which allows for precise temperature control. It is a laborious process that takes three days by hand, but it is said that by thoroughly following this process, the sake can express a cohesive quality and freshness. Of course, quality control is also carefully considered according to the type of sake. The brewery's motto is "Bikan Yuso," a coined word meaning "something that is beautiful, appeals to the senses, has playfulness and originality," and the sake is made while cherishing tradition and the sensibilities of the brewer.