Iki City in Nagasaki Prefecture is known for “Iki Shochu,” the first Japanese product to be granted Geographical Indication (GI) status by the World Trade Organization—alongside names like Bordeaux and Champagne. On this small island, there is a brewery aiming to create sake that will "resonate with the world from Iki." While originally producing both shochu and sake, the brewery ceased sake production in 1990 due to changing times. However, in 2013, after 23 years, sake brewing was revived thanks to the efforts of current chairman Mr. Yuzo Yokoyama and current president Mr. Taizo Yokoyama. To prepare for this revival, Taizo Yokoyama apprenticed under Sumikawa Brewery, the producer of "TOYO BIJIN," where he devoted long hours to training from early morning until late at night.

In 2018, after surveying over 20 locations across the island, they finally discovered an ideal water source. There, they built a new brewery, Yokoyama-gura. Though compact in size, the facility is equipped with cutting-edge technology, all focused on brewing high-quality sake. To ensure optimal hygiene, Plasmacluster air purifiers are installed throughout the brewery, along with thorough humidity control and regular cleaning to prevent mold. The brewing tanks allow temperature adjustments in 0.5°C increments, and the sake is quickly cooled to -5°C using advanced thermal tanks right after pressing—showing their strong commitment to quality control. Carrying the DNA of TOYO BIJIN but taking it even further, the resulting sake is fresh, juicy, and bursting with flavor.

The brand takes its name from the Yokoyama family, and the sake is brewed with underground water from Iki Island.