Founded in 1733 (Kyoho 18), the brewery's location in Takehara City, Hiroshima Prefecture, flourished during the Edo period as a suitable location for producing high-quality salt. The craftsmanship of the Takehara merchants, nurtured there, was a driving force behind raising Hiroshima's sake brewing, which had lagged behind in the Meiji period, to a national level. Taketsuru Sake Brewery, originally a salt producer, inherited this spirit, and in 2004 became the first in Hiroshima to practice authentic Nada kimoto brewing, revived the traditional wooden barrel brewing method in 2009, and by 2016 all of its products were pure rice sake, the traditional Japanese style. The brewery produces sake with a rich, crisp flavor rooted in the Takehara climate, and its main goal is to "enhance" the food rather than "not overpower" it. "Osasaya" is the name of the brewery from the Edo period.