Kankiku Meijo is located in a warm, green area on the outskirts of Tokyo, close to Kujukuri Beach. In 1891, the founder, Gensaku Sase, began brewing refreshing and dry sake using the local underground water and abundant rice. Since then, for over 130 years, we have been manufacturing and selling shochu, mainly 21 types and 5 brands of sake, with the support of many people, with the philosophy of ``making sake that satisfies the soul.'' While valuing the local Kujukuri food culture and traditional techniques, we aim to become a brand that is loved both domestically and internationally, while preserving the company's taste. We listen to the voices of our customers and business partners, continue to make sake with gratitude, and take on challenges to deliver new appeal.