Founded in the mid-Edo period, Hayashi Sake Brewery brews shochu at the foot of Mt. Ichifusa, a quasi-national park, during the coldest period of the year, and completes new shochu with the arrival of spring. The 15th generation head of the family is devoted to making shochu that takes advantage of the natural flavor, richness, and umami of rice, while faithfully preserving the traditional techniques passed down from his predecessors and incorporating new techniques. The rice used for our main product, Gokuraku, is carefully selected from the local Kuma region. In addition, Kuma Shochu, which is brewed by making use of well water that has continued to flow since its founding and the unique climate and natural features of this area, boasts the oldest history and tradition in Japan. We continue to make shochu that is rooted in the region, combining innovative techniques while preserving traditional techniques, with the aim of further improving our brand power.