Founded in 1733 (Kyoho 18). Takehara City, Hiroshima Prefecture, where the brewery is located, flourished during the Edo Period as a suitable location for producing high-quality salt, and the spirit of craftsmanship fostered by the Takehara merchants there became the driving force behind raising Hiroshima Prefecture's sake brewing, which had lagged behind in the Meiji Period, to a national level. Taketsuru Sake Brewery, originally a salt producer, inherited that spirit, and in 2004 it was the first in Hiroshima Prefecture to practice full-scale Nada kimoto brewing, and in 2009 it revived the traditional wooden barrel brewing method, and in 2016 all of its products were pure rice sake, the traditional Japanese style. The quality of the sake is rich in umami and sharp, rooted in the Takehara climate, and the aim is to make it delicious rather than not interfere with the food. "Ozasaya" is the name of the brewery from the Edo Period.