
Born and raised in Kyoto City, Satoru Shirasugi moved to Kyotan 20 years ago to take over the long-established brewery [Shirasugi Shuzo] and started working there. After moving to Tango, he was impressed by the taste of Tango rice and decided he wanted to make sake using this rice. He became more determined to make sake unique to this area using locally grown rice, and took on the challenge of brewing sake with edible rice. After much effort, in 2015, all the rice used was edible rice.