Enoki Shuzo installed in 1899, on the small island of Kurahashi, in Hiroshima Prefecture. This region of Setonaikai, Sea between Honshu and Shikoku, enjoyes nice temperate climate and has mostly soft freshwater (nansui). The sake they produce are full of elegance, and are regularly awarded in international competitions.

Enoki Shuzo is known to be the one which instigate the Kijoshu technique, a production method consisting in adding sake inside of tanks during the fermentation process. So this is the specialty of Enoki Shuzo that perfectly illustrates with their sake age, Hanahato Kijoshu.