Young generations inherit the traditions of the Bitchu Toji along with the history of the brewery

The brothers Miyashita Kamezo and Motosaburo founded the brewery in 1915 in Tamano City, Okayama Prefecture, following the opening of the Port of Uno. They later moved the brewery to Nishikawahara, Okayama City. In addition to using brewing water pumped up from 100m underground from the Asahi River, the brewery enjoys a blessed environment for sake brewing, including Korakuen, one of Japan's three most famous gardens, and the cold spring of Omachi, which was selected as one of Japan's XNUMX famous waters.

Under the guidance of Bitchu Toji Nakahama Akio, former president of the Bitchu Toji Association, who was selected as a "Contemporary Master Craftsman," the younger generation is continuing to weave the techniques that have been passed down.
They also produce the sake "Ookadai" using rice grown by the Faculty of Agriculture, Okayama University. They are committed to brewing sake for the future, with their feet firmly planted in the land of Okayama.

In Okayama, where sweet sake is the norm, this is an exquisite sake with a dry flavor.

In 1974, they started brewing "Hijiri," the predecessor of their current representative brand "Kiwami Hijiri." The best of four types of sake rice, Omachi, Yamada Nishiki, Asahi, and Akebono, and the high skills of the master brewer create a superb flavor.
In Okayama, where sweet sake is the norm, this "Gokusei" sake, which prides itself on its dry taste, has won the most gold medals at the National New Sake Tasting Competition in Okayama Prefecture. It is a famous sake that represents Okayama, and is worthy of the character "Goku" which means the highest peak.

"Sake Kobo Doppokan" is a tourist sake brewery where you can enjoy sake

Miyashita Sake Brewery aims to be a global manufacturer that produces not only sake but also beer, shochu, liqueurs, whiskey and other alcoholic beverages.
At the tourist brewery "Sake Kobo Doppokan," which opened in 2017, you can tour the brewery and sample sake. By spreading awareness of the history and traditions of sake breweries, the brewery's value will be passed on to future generations.