This sake brewery was founded in 1927, and in 2017, the great-grandson Serena Nishihira inherited the taste created by the first brewer, Tomi Nishihira. The Nishihira family, who originally made awamori in Shuri, Okinawa, moved to Kikaijima and began producing awamori. However, in 1945, the storehouse near the special attack airfield was completely destroyed in an air raid. In 1946, the company moved to Naze, Amami Oshima, and resumed producing awamori in Naze the following year, 1947. In response to the post-war rice shortage, they began producing brown sugar shochu. In addition to shochu, there are records that the toji also produced sake such as Tomoe Beer and Tomoe Masamune, as well as cider and lactic acid drinks.