Using carefully selected ingredients and techniques handed down through generations, the brewery's small team of craftsmen meticulously handcrafts their sake. Their Junmai Daiginjo sake is made with Yamadanishiki rice from Hyogo Prefecture polished to a 38% rice polishing ratio, while their Junmai Ginjo and Tokubetsu Honjozo sakes are made with highly polished Gohyakumangoku and Kyo no Kagayaki rice from Kyoto Prefecture. They also offer unique products like the Junmai Ginjo "Toji no Soliloquy," brewed with local Koshihikari rice and the famous Asobiishi water. In winter, they offer freshly pressed unpasteurized sake, featuring the unique koji aroma and rich flavor of new sake, available for a limited time from early December to March of the following year. Their unique Junmai Ginjo unpasteurized sake, bottled in a spherical bottle, is a bold and deep flavor resembling the floating balls that once floated in the sea off Kumihama.