The Yamashiro area is blessed with underground water from the Kizu River. Their signature brand, "Joyo," uses high-quality soft water (hardness approximately 18 mg/L) pumped from 100 meters underground. The sake is brewed in small batches using Kyoto Prefecture's Iwai and Gohyakumangoku varieties, as well as contract-grown Yamada Nishiki rice from Hyogo Prefecture. All designated sakes are unfiltered and bottled warmed in a hot water bath. The sake is bottled unfiltered as soon as possible after pressing, and is pasteurized only once in a hot water bath, allowing for precise temperature control. While this process takes three days by hand, it is said to ensure the sake's consistency and freshness. Of course, they also pay close attention to quality control tailored to the type of sake. The brewery's motto is "Bikan Yuso," a coined phrase meaning "beautiful, emotionally appealing, playful, and original," and they craft their sake with a focus on tradition and the sensibility of the brewer.