Toashuzo began brewing sake in Chichibu in 1625, and in 1941 moved its headquarters to the city of Hanyu, blessed with abundant water, where it has lived for nearly 400 years. In 2020, the company launched a new brand called ‘badger mo’, which uses rice grown in Hanyu City. Together with group companies, we obtained the food safety ‘FSSC 22000’ certification in 2018 and are striving to deliver safe products to our customers. In 2021, we revived the Hanyu distillery for the first time in 20 years and resumed in-house distillation of whisky.