Yoshimura Shuzokabusikigaisya, based in Uda City, Nara Prefecture, produces the Chiyonomatsu brand under the brewery president who serves simultaneously as its toji (master brewer), using carefully selected rice and natural yeast. The brewery was an early industry pioneer in eliminating salicylic acid preservatives from its entire lineup, completing the transition by 1968 as one of the first in Japan to do so.
