Taikai Sake Brewery is blessed with the unique soil of the Shirasu Plateau on the Osumi Peninsula in Kagoshima Prefecture, and is located in an area where high-quality shochu potatoes are actively produced. The sweet potatoes harvested here have the characteristic of making shochu with a flavor that is easy to drink, and the company has been working for many years to improve the quality of the potatoes in collaboration with contracted farmers. During the shochu preparation period, brewers including the chief brewer stay in the brewery for about three months, ensuring thorough temperature control to support microbial fermentation. Even in this era of increasing mechanization, we value manual labor and strive to create sake that balances tradition and challenge, with the aim of becoming the ``largest handmade sake brewery.'' The current chief brewer, Yoshiyuki Omure, began his training as a brewer in 1981 and became chief brewer in 1999. I am working hard to improve the quality of shochu while deepening my learning at a sake brewery in Tohoku. This passion and tradition has been passed down to the next generation of master brewers, Naoki Maeda, and the ever-evolving shochu of Taikai Sake Brewery is loved by many people.