It's totally natural, using OCIA certified rice harvested from the Sacramento Valley with absolutely no preservatives, no alcohol, and no sulfites added. It is brewed under the direction of Takara's master brewer combining the most traditional methods with modern technology to arrive at the Ginjo grade. Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara's main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment. As a self-proclaimed "Harmonist," Takara engages in activities aimed at educating people about the importance of sustainable coexistence with nature. Its work in this area is embodied in Takara's corporate philosophy: "Contributing to the creation of a vital society and a healthy lifestyle for its members through our fermentation technology and biotechnology in a way that achieves harmony with nature."