Kuroyu Brewery is located in the northern part of Fukui Prefecture, Japan's Hokuriku, which was known as Echizen Province in ancient times. It has a unique water source "Kyuzuryu River". The water quality of the Kuzuryu River is relatively soft and crystal clear, giving Kuroryu Shuzo sake its delicate and soft characteristics. In addition, Heilong Shuzo is also good at using ice-temperature aging processes to make the flavor of the wine more complex, delicate and long-lasting. This Black Dragon Junmai Ginjo No. 38 is a seasonal limited product that is only released in November every year. It is made using aging techniques. It is also a limited product sold in Japanese stores and can only be obtained through a lottery.

In 1948, Kuroyu Shuzo Co., Ltd. was officially established. In 2005, Masato Mizuno, the current president of Kuroryu Sake Brewery, built Kansadajima "Shuzo Nosato" to manufacture and store sake. There is a minus 85 degree Celsius super-ice greenhouse used to freeze and preserve yeast. There is a saying in the brewing industry: "One koji, two brews, three brews", that is, the most important thing in brewing is the sake meal, the second is the yeast, and the third is the manufacturing process. Since the most important thing is sake dregs, Kuroyu Brewery will certainly not neglect the rice selection process. The main rice used is Yamada Nishiki and Gomakusho. Five million stones are native to Niigata, and Kuroryu Brewery only uses five million stones produced in Fukui Prefecture to preserve the flavor of Fukui. It has a test field in the Anandazuchito area in northern Fukui Prefecture, which is used to cultivate five million stones. This kind of wine rice is grown in high-humidity, clayey soil, and the planting quality is easily affected by rainfall, so it needs special care to cultivate. Rice grown with care is brewed into fine wine, which is also carefully packaged.