The brewery is located in the town of Tochio, which receives abundant snowfall throughout the winter creating an optimal environment for a gradual and precise cold-temperature brewing process.  The Yamashiroya sake is crafted using only the Kimoto method which involves the backbreaking work of pulverising the rice grains by hand with long wooden poles to encourage naturally forming lactic acid. This method tends to produce sakes with more depth of flavour, complexity and earthy notes. Embracing the concept of "Wabi-Sabi", the brand celebrates the beauty found in imperfections, simplicity, humility, and harmony with nature.