Using carefully selected ingredients and techniques handed down for generations, the sake is brewed by hand with the utmost care by a small number of brewers. In addition to Junmai Daiginjo, made from Yamada Nishiki rice from Hyogo Prefecture polished to 38%, Junmai Ginjo and Tokubetsu Honjozo, made from highly polished Gohyakumangoku and Kyo no Kagayaki rice from Kyoto Prefecture, there are also unique products such as "Toji no Soliloquy", a Junmai Ginjo brewed with local Koshihikari rice and the famous local water, Asobiishi. In winter, freshly pressed unpasteurized sake with the unique koji aroma and rich flavor of new sake is available for a limited time from early December to March of the following year. The thick and deep Junmai Ginjo unpasteurized sake bottled in a spherical bottle is a unique product that resembles a floating ball that once floated in the sea of Kumihama.