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We produce our Sake using local rice, local water, local people and local techniques.Our Sake, brewed using traditional techniques in Okayama, can be delivered directly to you.
Mount Washuzan and the Seto Bridge are two very well known features of Kojima. Our Brewery is located in this region, which was once known as the feudal domain of Bizen. Since the founding of our company in 1806, we have endeavoured to protect the local traditional Sake brewing culture.
◆We use local rice, local water, local people and local techniques to produce our Sake.
A variety of rice strains are utilised to produce our Sake, which are all specially grown in Okayama. They include Omachi rice, Asahi rice, and Akebono rice. As the water we use to brew our Sake is drawn from a 35 metre deep granite well, the water contains many minerals. The chief distiller of our Sake is also the President, so he constantly endeavours to produce the best Sake in the Bichu (eastern Okayama) region. We brew our Sake using three steps, one step being the production of our special rice malt, which we ferment over time at a very low temperature.

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All Japanese Sake was originally brewed using natures blessed qualities as a base. We are a Brewery continuing that tradition in the best spirits. As a local producer of repute, we feel confident enough to encourage you to try our Sake varieties. As we can deliver our Sake directly to you, please contact us to make further enquiries.

Note: Though some companies may be able to take enquiries and orders in a foreign language, some companies may find it difficult to respond to enquiries not made in Japanese. Furthermore, as there are government regulations restricting the export of Sake, orders made by an individual for small amounts cannot be filled.