We are the only winery in Tokushima Prefecture, located in the Shikoku area of western Japan. At our farm, we cultivate Yama Sauvignon, Muscat Bailey A, Delaware, and Neo Muscat without the use of pesticides. Our fermentation process uses only natural yeast, and we do not use any additives. We generally do not use SO2, and if we do, it is limited to a maximum of 30 ppm. We do not use Vitis vinifera and instead utilize grape varieties developed in Japan. We create 'Japanese grape sake' that pairs well with the umami-rich culture of Japanese cuisine.