創業之初曾使用「賀茂之露」、「鬼醉」、「櫻吹雪」等品牌，後來將定位較高等級的「櫻吹雪」轉為主要品牌。隨時代變遷，維持季節性僱傭的「藏人」制度變得困難，酒造決定導入自動化設備，在大幅裁減人力的情況下維持運作。 然而，自動化設備雖能穩定產出均一品質，卻無法釀出具有「個性」的佳酒。因此，酒造決定廢除季節僱傭制，改由正式員工親手釀造。同時創立了新品牌「賀茂金秀」，透過與認同其理念的酒專賣店進行直接交易，開始向全國出貨。隨後，公司名稱亦從「金光酒造合資會社」正式變更為「株式會社金光酒造」。

However, it soon became clear that while the plant could produce consistent quality, it lacked the ability to create sake with "individuality." Consequently, the brewery abolished seasonal hiring in favor of hand-crafting sake with full-time employees. They launched a new brand, "Kamo Kinshu," and began nationwide shipments by dealing directly with sake retailers who shared their philosophy. During this period, the company also transitioned from "Kanemitsu Shuzo Limited Partnership" to "Kanemitsu Shuzo Co., Ltd."