The Yamashiro area is blessed with underground water from the Kizu River. Their representative brand, Joyo, is made with high-quality soft water (hardness approx. 18 mg/L) pumped up from 100 meters underground, and uses rice suitable for sake brewing for all brewing. In addition to Kyoto Prefecture's Iwai and Gohyakumangoku, they use contract-grown Yamada Nishiki from Hyogo Prefecture for small batches. All designated sake is unfiltered and bottle-warmed in hot water. The pressed sake is bottled as soon as possible without filtering, and is pasteurized only once in a hot water bath, which allows for precise temperature control. It takes three days of manual labor, but by thoroughly carrying out this process, they are able to express the unity and freshness of the sake. Of course, they also pay attention to quality control according to the type of sake. The brewery's motto is "Bikan Yuso," a coined word that means "beautiful, appealing to the senses, playful, and original," and the sake is made with a focus on tradition and the sensibility of the brewer.