Future Prospects for
Kuma Shochu

Torikai Shuzo continues to do research and strives to improve their quality. The company has four principles: use traditional production methods, be original, and gain support from the people who drink their shochu. At the company laboratory in Nanoka town, they make more than 1,000 test samples yearly. Nonetheless, President Torikai muses, it has been more than 49 years since he took over the distillery.  They face challenges every day, but they will keep on trying for better shochu.
 
The building that looks like a golf-course clubhouse on a hill a short distance away from the Torikai Shuzo distillery is a Yototogi Koji preparation house. In order to prevent the invasion of microorganisms, which are the enemy of koji mold, the latest equipment has been installed, and human contact is also restricted. The large amount of wastewater after washing rice is treated until it cannot be any cleaner, but they still don't discharge it to the Souze River.
 
Since 2000, when the company bought the surrounding forests, it has been adamantly adhering to their fourth principle, which is: preserve the environment. "Shochu is a distilled liquor, and it's also spirit, right?” So, it is the spirit, the soul of the people," adds President Torikai. "Our 'Ginka Torikai' will continue to further improve as a result of our research, but it will always remain as 'Ginka Torikai'.