Situated by the town of Saijo, with around 300 to 500 meter-high mountains making it ideal for sake brewing around 4-5 degrees. The area is also blessed with an a lot of perfect sake brewing water, with one strip having some of the most pure water in the region (each brewery has their own well). The master brewer, Masahiro, is now taking Kirei Shuzo back to making premium Junmai Sake (no alcohol added and made with Koji) To make great koji, Nishigaki-san is using techniques like keeping the rice in the koji room for 72 hours instead of the more usual 48 hours.