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A Nada-Gogo house in Kobe's Nishigo district that turned sake brewing year-round in 1963 and pioneered unpasteurized namazake.
Kinpai Shuzo traces its roots to 1890, when founder Saburo Takada established the Motodakata trading house; in 1916 the family opened a brewery in Nada's Oishi area, within the Nishigo district of Kobe's famed Nada-Gogo sake belt. In 1963 the kura installed climate-controlled, sanitary four-season brewing equipment, freeing production from the traditional winter-only kanzukuri (cold-season brewing) calendar. Kinpai is also known as an early pioneer of namazake — unpasteurized sake — preserving its character through precision filtration rather than heat treatment.
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