Established in 1899 (Meiji 32), Takasago Sake Brewery leverages the unique characteristics of the frigid Asahikawa region to craft its sake. The water used in brewing is groundwater from the Chubetsu River basin, renowned for its extremely low iron content and ideal for sake production. In the world of sake, water is as vital as rice, and high-quality rice is key to producing exceptional sake. At Takasago Sake Brewery, over 80% of the rice used is grown in Hokkaido, earning them high praise for their Hokkaido rice-based sake. Their "Kokushi Muso" series is brewed with more than 90% domestic rice.