It is a method of hanging a liquor bag containing mash and collecting naturally dripping drops (raw sake), which is also called "tobintori". Since no pressure is applied, the sake has a delicate taste with no unpleasant taste and a gorgeous aroma.

Mix steamed rice, sake mother, and jiuqu to make moromi. When fermented, it has the taste and aroma of sake. Hanaharu uses "Himehanzukuri", which is made from porridge-shaped rice porridge.

The most important thing in sake brewing is koji brewing. The room (Muro) / Jiuqu room (Seikikushitsu) is located at the end of a heavy door with strict temperature and humidity control.

Steam the rice washed in a large bowl. While spreading evenly using a machine, cool it so that the aspergillus can easily grow and sprinkle the seed koji. After this, the work of making Jiuqu will be done in the room.