Yaoshin Shuzō is located by the Nishiki River, which connects Iwakuni City in eastern Yamaguchi Prefecture to the Seto Inland Sea. In this cultural hub, different groups and beliefs merged and interacted. One was the island of Iwaishima, where a unique maritime guild of tōji, or master brewers, emerged.
Yaoshin Shuzō was established in 1877 and relied on rice and toji from the river and the sea. They used gangi (雁木), stepped quays accommodating the tidal changes, to dock their boats. The toji from Iwaishima were essential for Yaoshin Shuzō's sake-making but vanished as the island's population declined. Kobayashi Hisashige inherited the role of the last Iwaishima toji, but by then, sake brewing had changed to employ full-time workers instead of seasonal tōji. He trained his staff to take over the task and pass it on. Yaoshin Shuzo's history is closely linked to the gangi, the rice and the tōji source for sake production. Gangi are also the core of Yaoshin Shuzō's sake-making. It is a part of the local scenery, where children would have fun or swim in the river.
| Alcohol: | 14% |
| Volume: | 30cl |
