Torikai Sake Brewery, a sake brewery with a history of over 400 years, has continued to uphold tradition in Nanokamachi, Hitoyoshi City, and in 1994, it successfully developed "Ginko Torikai." This product is the first authentic shochu to have a ginjo aroma, and has gained wide support mainly in the Tokyo metropolitan area, and is now being sold nationwide. In 2000, with the aim of preserving the environment of the Kusatsu River basin, we acquired surrounding forest land and built a distillery. Out of consideration for the environment, all wastewater from the distillery is treated in tanks, completely eliminating discharge into the river. Furthermore, in 2007, we built a new koji brewery and are now producing koji in an environment rich in nature. These facilities are surrounded by beautiful scenery that changes with the seasons, and workers can spend a peaceful time there. It has been over 20 years since Ginka Torikai was first released, and improvements are still being made to improve its quality. Supporting this is the Nanukamachi laboratory, where two young female researchers in their 20s create approximately 1,000 types of samples each year and take on the challenge of technological innovation.