Shirasugi Brewery in Kyoto Prefecture showcases very unique and challenging methods in sake brewing. Firstly, they use only table rice, not sake rice. While it is common to use rice suitable for sake brewing, such as Yamadanishiki, Shirasugi Shuzo uses table rice varieties like Koshihikari and Sasanishiki, requiring additional craftmanship, and often resulting in more complex flavors when done skillfully under the watchful eyes of the brewmaster.

Their use of microorganisms like koji mold and yeast is also unique. They incorporate shochu-brewing ingredients such as "white koji" and "black koji," which are not typically used in sake brewing, and experiment with unfamiliar types of yeast, often resulting in more exciting flavors. What is remarkable about Shirasugi Brewery is their ability to combine these unconventional methods into a delicious sake through their innovative brewing techniques.