Kiyotsuru Shuzo, founded in 1856 in Takatsuki City, Osaka Prefecture, brews from the same Tomita district that supplied celebrated Tomita sake to Edo-era merchants and was listed alongside Itami and Ikeda in classical food chronicles as a premier brewing region. The brewery uses water from the Abuyama mountain system and follows slow, traditional pressing methods to produce sake with the clean, refined qualities once praised by Edo connoisseurs as pure and fragrant.
