Nishi Sake Brewery was founded in 1845 (2nd year of Koka) and began making shochu near Fukiagehama Beach, one of Japan's three major sand dunes. Since then, we have been working on sake brewing with the support of the local community, taking advantage of Satsuma's rich natural environment. While valuing the belief that "sake brewing is agriculture," we continue to pursue uncompromising quality, centering on our shochu "Hozan." The ``Hozan'' brewed by the company is sourced from natural water, a blessing from the earth. The clean water stored in the surrounding mountains is the key to the deliciousness of shochu. In addition to producing shochu, sake, and whiskey in Kagoshima, we also produce organic wine in New Zealand, and are engaged in a wide range of other activities. The brewery's philosophy is rooted in respect for agriculture, which is the source of the flavor of sake. We believe that the quality of sake is determined by the rich soil, climate, and cultivation techniques, and our mission is to make sake that takes advantage of the earth's blessings. Nishi Sake Brewery will continue to pursue sake that conveys the charm of Satsuma in harmony with nature.