Kochi sake has traditionally been known for a dry and light character that enhances the enjoyment of seafood. However, even in Kochi, more fruity, flowery and fragrant sake with umami richness is recently becoming popular, winning prizes in sake competitions. But Tsukasabotan aims to preserve the traditional sake of Kochi and continues to brew dry sake that matches food. The brewery has lobbied to ensure that competitions in Kochi are divided into traditional and other categories so that the old style of sake is still appreciated.

The old parts of the brewery are carefully preserved as part of Shikoku’s cultural heritage. Today the sake is brewed in a newer facility using modern equipment. Since Tsukasabotan brews large quantities, instead of steaming rice in batches in vats, they use a rare continuous steamer, a gigantic and complex machine which tends to remind people of Howl’s Moving Castle.