Rokkasen's sake brewing begins with the selection of raw rice. Approximately 98% of the rice we use is from Yamagata Prefecture, and we use edible rice such as Dewa Sun Sun, Miyama Nishiki, Yuki Goddess, and Yayahime, which are suitable for sake brewing, to brew sake that reflects the local climate. After grain selection and removal, the rice is stored in a brown rice tank and polished, and unnecessary components are reduced by flattening the rice. For soaked and steamed rice, we aim for hardness on the outside and softness on the inside, and we manage the cultivation of yeast mash and koji by taking advantage of the characteristics of yeast and microorganisms. Rokkasen is dedicated to producing the best sake using traditional techniques and all five senses.