Oku-Kuma, a granary plain that spreads south of the upper reaches of the Kuma River. The area is dotted with stone warehouses unique to this region, symbolizing the richness of the land. Nasu Sake Brewery was founded here in 1917 (Taisho 6), and has continued to uphold traditional manufacturing methods since the time of the first brewer, Toraharu Nasu. Today, the 4th generation has inherited this technique, and as a small brewery that only produces small quantities in-house, we continue to focus on hand-crafted shochu preparation. Shochu is made using traditional sake brewing tools, without relying on machines, and by touching it with your hands, checking its aroma, and sharpening your five senses, you can delicately sense and interact with the changes in the shochu. Its representative brand, ``Kuma no Izumi,'' is produced using local high-quality rice and clean water using traditional techniques such as the Morobata koji method and kamejikomi. In addition, long-term storage gives it a classic taste that is rich, sweet, and mellow. The impressive bright red label is also recognized as Kumamoto's symbol color, ``Kumamoto Red.'' The taste can be enjoyed in a variety of ways, such as on the rocks, mixed with hot water, or warmed, offering a variety of expressions.