EST. 1889
千鳥正宗
Since 1889 — 三田市, Hyogo
Sanda's only sake brewery, where a sixth-generation woman brewer grows her own rice on 3,000 tsubo of paddy.
Okamura Shuzojo began as a soy sauce brewer in 1861, converting to sake under its second generation before first brewing Chidori Masamune in 1889. It remains the only sake brewery in Sanda, Hyogo, over 130 years later. Sixth-generation owner Rie Okamura serves as both kuramoto and toji, cultivating Gohyakumangoku and red rice on roughly 3,000 tsubo of the brewery's own paddies — a full "sixth industry" model spanning field to bottle. The late-Edo-period kura itself was designated an Important Hyogo Landscape Building in 2014, though it is not open for tours.
Junmai Daiginjo — polished to 50%, Sanda-grown Yamada Nishiki
Junmai — polished to 70%, brewed with Gohyakumangoku from the brewery's own paddies
Honjozo — polished to 70%
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JR福知山線 三田駅よりバス「木器バス停」下車徒歩約10分