Tokoro Shuzo started brewing sake in the 1870s under the brand name Boujimaya in Ibigawa-cho where the clear stream of the Ibi River runs. According to its concept “producing sake that matches modern cuisine,” and taking into account the harmony of umami and sourness as well as the total balance of flavors, Tokoro Shuzo produces a variety of sake with different kinds of rice and rice malt. The company aims to bring out more of the potential of Japanese sake that is made simply from water, koji mold, and yeast.