The Torikai family moved from Kyoto to Hitoyoshi 400 years ago during the Heian period (794-1192). According to a memorandum found, the family used to make vinegar, miso and soy sauce in addition to shochu in the late Edo period (1603-1868). Torikai Shuzo, one of the oldest Kuma shochu distilleries, used to have their distillery in Nanoka town, near the center of Hitoyoshi city. In 2005, after deciding to expand, Torikai Shuzo moved their distillery to the mountains of Sozu town in Hitoyoshi.