Iwasaki Shuzo, the producer of Choyofukumusume, operates in Hagi City, Yamaguchi Prefecture, using locally sourced rice including Yamadanishiki grown through the Hagi Sake Rice Migaki Cooperative and sake rice cultivated in the surrounding Hagi-Abu area. The brewery draws its brewing water from a well tapping the subterranean flow of the Abu River, a medium-soft water that contributes to the brand's characteristically gentle flavor. Rice is steamed using a traditional Japanese kettle and a double-layered metal steamer, preserving handcraft techniques at the heart of the production process.
