Omoya Sake Brewery is located in the southeast of Iki in the Genkai Sea in northern Kyushu. The company name "Omoya" comes from the fact that in the past, sake brewers were called "Shigeya." It has been passed down from the first Mr. Keizo who was founded in 1924, and today we continue to make handmade shochu using the same method of steaming the raw materials, rice and barley, making koji in the chamber, and brewing in a pot. More than 90% of the ingredients used are from Iki, and the rest is from Nagasaki Prefecture, with a focus on local production for local consumption. We are a sake brewery that strives every day to create new Iki shochu while preserving tradition.