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Founded in 1868, Toshimori Shuzo is located in Akaiwa City of Okayama Prefecture in the Chugoku Region of Japan.  Akaiwa City exists today in what was once part of the Karube District.  Karube Omachi, a prized substrain of Omachi sake brewing rice that Okayama Prefecture is famous for, became extinct in the mid-to-late 1930s.  Toshimori Shuzo sought to revive this once extinct Omachi strain in the 1960s without the use of pesticides or chemical fertilizers.  Today, Karube Omachi is referred to as Akaiwa Omachi and its ressurection is widely credited to Toshimori Shuzo. 

「地米・地の水・地の気候と風土」で醸してこそ、地酒は真の地酒たりうるのだと利守酒造は考えます。地米である「雄町米（おまちまい）」を今日に復活させ、雄町米の旨味を十二分に引き出せる酒造り。米作りから酒造りまでを一貫したつくりが出来る蔵を目指します。

「雄町米」の旨味を十二分に引き出した酒造り。一杯目よりも二杯目、二杯目よりも三杯目と飲んだ時に旨いと言って頂ける酒を醸して行きたいと考えます。

Editor's Postscript: The sake from this producer is remarkably structured and so incredibly precise in terms of balance, it is easily taken for granted when tasted on its own or even in a vertical tasting through the producer series. Strange as it sounds, the brilliance of Toshimori Shuzo is their ability to produce sake that demonstrates even the barely perceptible imbalances in the sake of their peers.