Toji no Sato Kasasa is a facility built in 1992 in the Kurose village of Kasasa Town, which is the hometown of the Kurose Toji group, a group of master shochu makers. The master brewer, who has continued to uphold Kurose's techniques passed down since the Meiji era, prepares rice malt by hand and creates authentic shochu using the traditional method of using barrel stills and pots. The current chief brewer, Shozo Terauchi, says, ``Shochu is a living thing,'' and he is passionate about making shochu, paying close attention to everything from preparation to distillation. This delicious shochu is a product of Kurose's tradition and technique, and is loved by many people for its warmth and flavor that can only be achieved by handcrafting.