Wakayama Prefecture, which boasts the highest production of Japanese pepper in Japan, is famous as the birthplace of Kishu Japanese pepper "Budou Sansho", which is renowned as the highest quality product. Most of Wakayama Prefecture is mountainous, and has a topography and climate suitable for growing Japanese pepper, such as warm, well-drained soil. The history of Japanese pepper cultivation in Wakayama Prefecture is said to be over 800 to 1000 years, and according to the administrative handbook "Engishiki", compiled during the Heian period, Japanese pepper was paid as a tax.

Budo Sansho grows plump like a bunch of grapes, has larger berries than other sansho, and has a thicker skin. Sansho is known for its strong fragrance, but Budo Sansho is particularly mellow. It contains linemon and geranyl acetate as aromatic components, and has a refreshing citrus-like scent as well as a sweet rose-like scent. The skin contains more medicinal ingredients than other varieties, and is characterized by a strong spiciness.

Since ancient times, Japanese people have used wild Japanese pepper as a seasoning. In the Kojiki, there are descriptions of Japanese pepper being used as a spice. As well as being the oldest spice in Japan, Japanese pepper has also been used as a medicine. The Wakan Sansai Zue encyclopedia, compiled by Terashima Ryoan, a doctor active during the Edo period, is said to describe the effects of Japanese pepper, such as warming the body and improving the complexion.

Sanshool, the spicy component of Japanese pepper, acts on the internal organs to improve indigestion, and also has the effect of regulating the intestines, promoting blood circulation, and activating metabolism. In fact, Japanese pepper is prescribed as a stomachic medicine and a traditional Chinese medicine to improve symptoms of stomach upset and indigestion, and grape Japanese pepper is also delivered for medicinal purposes as well as for food.

Carrying on the founder's vision, Yamamoto Katsunosuke Shoten continues to use only domestically produced Kishu sansho pepper, offering only the finest selected grape sansho pepper, which has a strong fragrance and pungent flavor.