Toyonaga Sake Brewery was founded in 1894 by the first generation Mr. Tsurumatsu Toyonaga in Yumae, Kuma District, Kumamoto Prefecture. Since its founding, the company has been producing shochu made by hand using rice grown in its own rice fields. Since 1986, we have evolved into producing organic shochu, centered around Toyonagazo, which uses organic Kuma rice as raw material, and are aiming to realize sustainable agriculture and brewing. The concept of ``terroir'' used in wine is also reflected in shochu making, and we practice sake brewing rooted in the region using ``Kuma raw materials, Kuma water, and Kuma people.'' We continue to work with local roots, using organic ingredients grown in cooperation with local contract farmers. Toyonaga Sake Brewery's organic shochu uses only locally produced organic JAS-certified ingredients. Inheriting the 500-year-old tradition of Kuma shochu, our expert brewers carefully craft each brew. The resulting shochu has a natural taste and flavor, and is a product that lets you feel the richness of the land of Kuma.