Sake brewing begins with producing brewer”s rice, the rice for making sake. After harvesting and undergoing safety tests, extraneous materials and colors as well as malformed rice are removed, giving polished rice. Steaming the rice, producing malted rice, cultivating yeast, while expanding the preparation in stages, time is taken for fermentation. A drop that is created 60 – 80 days after the rice is milled, by combining precise temperature management tailored to the four seasons of Japan, complex processes, and the “JAPAN QUALITY” that is the experience of the master brewer. This is “SAKE,” produced with loving care, and exclusive to Japan.