Okushimizu is produced by Takahashi Shuzoten in Misato Town, Akita Prefecture, where the brewery has been operating since 1885 using a sacred spring called Homon Shimizu, a source believed to date back to the Tensho era of the 16th century. With just four brewers, the brewery practices small-batch production, using contracted organic rice from Hokkaido alongside locally grown Akita varieties such as Misatonishiki. The master brewer's stated goal is a sake that does not fatigue the palate and does not compete with food, likened to a clear autumn sky.
