People who grow brewer’s rice and those who produce it are similar in some ways. Naturally, the distance between those hearts is something that people in Harima are familiar with. A rice farmer recalls, “The breweries would stop on by to take a look at my rice fields.” Breweries would look at how the rice was growing and adjust how they would brew it to make sake. As the climate of the land is the same, there’s a sense of understanding each other and feeling each other. Everything is done within the prefecture, from cultivation to brewing, making it a wholesome product that tastes good.