The brewery building, originally constructed around 150 years ago, was inherited and became the foundation of Kawazu Shuzo Gomei Kaisha, established in 1932. Using pure spring water from the base of Mt. Waita and locally grown rice, the brewery has long produced a variety of sake and shochu. However, due to a nationwide decline in sake consumption, production was scaled back for a time. In 2011, Hiroaki Kawazu, who had been working at an IT company in Tokyo, returned to his hometown to take over as the third-generation head of the brewery. While preserving traditional methods such as fune-shibori (pressing with a sake press) and fukuro-shibori (bag dripping), he began modernizing operations and product development. Today, Kawazu Shuzo continues to honor its local legacy while creating new sake that meets the tastes and expectations of modern consumers.