Takashimizu’s original kuratsuki yeast was isolated from yeast naturally residing on the Shinto altar enshrined in the brewing room of the Goshono Brewery.
The rice used is Akita Sake Komachi, a sake rice variety developed by Akita Prefecture specifically for ginjo brewing.
The rice is polished to 35% at the on-site milling facility within the Goshono Brewery grounds.
This sake was brewed by Goshono Brewery Toji, Hitoshi Kato.