酒造的釀造主題是創造「清爽、柔順且優雅的佳酒」。澤口社長於 1989 年回到石卷接掌家業，透過頻繁參加東京與大阪的品酒會，穩健地拓展合作夥伴。在親自擔任杜氏（首席釀酒師）期間，經過不斷的嘗試與錯誤，他將產品線精簡為僅使用「宮城酵母」釀製，並確立了能充分引領出不同酒米品種特性的風格。酒造所使用的米中，超過 90% 為高品質酒造好適米，其特色在於大量選用著名的兵庫縣「山田錦」、宮城縣「藏之華」及新潟縣「五百萬石」等頂級品種。

The theme of the saké brewing here is to create a "clean, soft and elegant flavored saké," states Yasunori Sawaguchi, the 6th generation brewery president.

It was in 1989 that President Sawaguchi returned to Ishinomaki to take over his family business. While attending saké tasting events in Tokyo and Osaka, he steadily developed business partners. After becoming a master brewer himself, through repeated trial and error, he narrowed down his product line to only include saké made of "Miyagi yeast" and established a style of drawing the individual taste of the variety of saké rice being used. More than 90% of the brewery's rice is saké rice, which is characterized by abundant use of the famous saké rice varieties Yamada Nishiki from Hyogo, Kuranohana from Miyagi, and Gohyakumangoku from Niigata.