Yachiyo is produced by Yachiyoshuzougoumeigaisya in Hagi City, Yamaguchi Prefecture, a small family brewery in operation since 1887 that yields approximately 150 koku annually. The brewery uses medium-hard groundwater from Taishoyama and self-cultivated low-pesticide Yamada Nishiki rice, and since 2017 has been led by Kumiko Kaba, the only female toji in Hagi, who returned from a career as a nutritionist to revitalize the tradition.
