Kunimare is a historic sake brewery that was established in Meiji 15 (1882). The first-generation owner, Homma Taizou, originally ran a kimono shop. However, with the increasing demand for sake in the thriving herring fishing town of Mashike at the time, he decided to venture into the brewing industry.

The underground water from Mount Shakotan, the highest peak in the Shakotan Peninsula, which is used as the brewing water, is soft water with a smooth texture, making it ideal for sake production. It is truly a blessing of nature unique to this region. The rice suitable for brewing sake is carefully polished over time to remove the outer layers that could negatively impact the taste of the sake. Regular sake is polished to around 65%, Junmai sake to 55%, Ginjo sake to 50%, and Daiginjo sake is polished to an impressive 38%. Kunimare's sake is meticulously crafted, with each step given great care and attention to detail, resulting in numerous awards in recent years.

In recent times, Kunimare's sake has been sold in 15 countries, mainly in the United States and Asia, with an increasing number of international fans.