How has the Konishi family fostered their spiritual backbone? It is reflectedin the teaching of the 11th master of the Konishi family who was keen to promote the martial arts. He taught:

The essential purpose of our practices of the martial arts rests with the development of self-control, proprieties, sense of responsibility, and action. While practicing the martial arts, we should not be absorbed in contesting skills with others or in winning a reputation for nothing. Practice of the martial arts is not only in a drill hall, but also in every moment of our daily lives where we train ourselves to be healthy, brave and unselfish. Be a man of integrity, honesty and good deeds. That is a true master.

To put his teaching into practice, he encouraged employees of Konishi Brewing and his family members to practice 'Kendo' with other disciples at the drill hall. This teaching has continued up to now.

Looking through the history of the Konishi clan, it is noticed that the family has always tried to discern the real essence of things, and made the right decision on direction by distinguishing those that will be ever-lasting from those that will eventually fade out, and by adopting new ideas and things that will be later proven genuine. This traditional attitude of the Konishi family has been reflected in its social contribution, as above-mentioned, and its business activities.

1963:

Construction of the Japan's first 'sake' production facilities with mechanical technology, enabling the production of 'sake' throughout the year. Before, 'sake' was only made during the winter season as it depended on human arts and labor. This was constructed in anticipation of the future increase in demand for 'sake' and future shortage of labor.

1979:

Development of paper packaging for 'sake.' Before, 'sake' was sold in wooden barrels or bottles. Paper containers were to meet changes in people's life-style.

1980:

Development of a new durable container for warming in a microwave.

1990:

Sales campaign of 'sake' in artistic containers started. Since then, every year, 'sake' in a different container have been released in a limited number. The price is one million yen. The harmony of Japanese traditional 'sake' and the traditional arts and crafts has been favorably received.

1995:

A Belgian-styled restaurant called 'Brewery Village - Chojugura' was opened on the premises of Konishi Brewing's head office. It was a reconstruction of the 200-year-old 'sake' cellar. At the restaurant, Belgian, home-made beer is served. In Japan, beer holds nearly 80% of the alcohol market. Through the restaurant operation with home-made beer, the company can directly hear the real voice of consumers that should be reflected in its efforts to improve 'sake's quality.

1996:

Constructed 'sake' production facilities in Australia where the company can expect a stable supply of rice - the main ingredient of 'sake' - and expand its market in other Asian countries.