This research institute was established in 1909 (Meiji 42) by local brewers to improve the quality of sake made in the prefecture. Dr. Kinichi Noshira, known as the "God of Ginjo Sake," developed important brewing techniques such as the Noshira-style skylight, fukurozuri (bag-hanging method), and the double-tub system. He also provided guidance to sake brewers. In 1952 (Showa 27), Dr. Noshira successfully isolated and cultured "Kumamoto Yeast," which later became the Kyokai No. 9 Yeast distributed by the Brewing Society of Japan. This yeast played a major role in advancing sake brewing nationwide.