Iki no Kura Sake Brewery (formerly the Iki Shochu Cooperative Association) was established in 1984 as a collaboration between six historic breweries with the aim of improving the quality of sake and disseminating Iki shochu nationwide. In addition to the unique normal pressure distillation that had been the mainstream until then, we developed a new method of vacuum distillation to create a fruity barley shochu with a gentle texture. We also continue to take on innovative challenges, such as by successfully commercializing barley shochu using low-temperature fermentation using a cooling jacket and using flower yeast for the first time in Japan. By fusing home-grown yeast, water essential for sake brewing, and 400-year-old traditional techniques, we continue to pursue new possibilities for Iki shochu under the theme of "Being Ichi."