The brewery began as a koji maker in the Edo period before transitioning into sake production. Blessed with high-quality brewing water from the spring-fed underground streams of Mount Chōkai, and using carefully selected sake rice and time-honored techniques, they produce sake known for its smooth and mellow flavor. Committed to local ingredients, all of their sake is handcrafted with meticulous care. Eau-de-vie Shōnai follows the French concept of “terroir,” focusing strictly on regional elements in its sake-making approach. Using rice grown in Shōnai, pure water from Mount Chōkai, koji mold developed in Yamagata Prefecture, and brewing methods passed down through generations, their sake is crafted by a local tōji (master brewer) to fully express the unique character of the region.