Kumaya Shuzo was founded by the Ihoriya family during the Edo period and has been established for generations along one of Japan's historic pilgrimage routes to Kagawa on the island of Shikoku. The brewery originally originated near Kumano Shrine in Kurashiki, a city in Okayama Prefecture known for its rich cultural heritage and artisanal traditions.

Under the leadership of its current manager, Haruo Ihoriya, Kumaya Shuzo has reconnected with the local terroir by working with Bizen Omachi rice—a rare and difficult-to-cultivate variety known for its rich, layered flavor profile. “Bizen” refers to the historical name of the region southeast of Okayama where this rice was originally grown. Sake made with Omachi rice requires patience: at Kumaya, it is typically aged for one to two years before bottling to allow its full character to develop.

Besides its focus on traditional rice varieties, Kumaya also capitalizes on the local identity of Kurashiki, known for producing high-quality Japanese denim. This textile tradition, originating in the Kojima district, is subtly reflected in the design of the labels for the brewery's An range. Each label references a specific weaving style or texture produced in the region, thus creating a visual bridge between sake and local craftsmanship.

Kumaya Shuzo combines historical depth with a contemporary perspective on design and production. Her approach is rooted in respect for the past, yet with an eye for the unique qualities of the region—from rice to fabric.