Sake is made from only the water and rice that can be harvested in the land, and has been brewed with a taste that matches the food of each region. By buying rice grown by local farmers, turning it into sake, and having people buy the sake, the local economy circulates.

Sake has been made by making good use of the power of nature. Not only is sake itself a product that utilizes the power of fermentation by natural koji mold, but the power of nature is also used in the utensils.

Others have also used things that are unnecessary for sake, which are born during the sake brewing process. For example, the rice straw produced during the rice harvesting process can be used for straw sandals and New Year's decorations, and the "sake lees" produced during the brewing process can be used for amazake (sweet sake) and kasujiru. It has been utilized so as not to throw it away as much as possible.

To make delicious sake, you need delicious rice and water. The natural environment in which the rice is grown and the water used for sake brewing, represented by Nada no Miyamizu, have been carefully protected to this day through the cooperation of people involved in agriculture, sake brewing, and the local community.

Sake breweries that use local ingredients to make sake that matches local food are a community-based industry. Local culture is created in various ways and blends into the local community.