And in 1983 when he could harvest enough quantity of the rice to brew sake, he succeeded in manufacturing ginjoshu (high-quality Japanese sake brewed from finest milled rice) and junmai ginjoshu (ginjoshu with no added alcohol) made from original Kameno-o rice, and he has named it "Kameno-o" (literally, an aged man of tortoise.)
1983年（昭和58年）には醸造に足る収量を得たため、亀の尾を原料に使った日本酒吟醸酒・純米吟醸酒「亀の翁」（かめのお）が製造された。