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Kamimusubi Shuzo
Brewery's commitments to sake making

- Harnessing the qualities of the local environment for sake production
- Kamimusubi Shuzo takes advantage of its location in Kato, the main production area of "Yamada-nishiki," by focusing on brewing sake using local rice and underground water. For its Daiginjo sake, the brewery meticulously carries out the entire production process by hand, from washing the rice to preparing the koji and brewing the sake, so as to make the most of the highly polished Yamada-nishiki rice available.
History and culture of the brewery

- An auspicious sake that is perfect for festivities and other joyous occasions
- The name "Kamimusubi" was inspired by the two conjoined oak trees growing near the shrine behind the brewery that look like a single tree, and its auspicious sake has often been served during joyous occasions. The brewery produces its sake using local "Yamada-nishiki" rice and focuses on brewing specially designated sake. Its sake has won the Gold Award at the National New Sake Awards nine times, as well as the Monde Selection Gold Award.
Harima’s climate and natural environment

Harimaʼs grain-producing region has vast areas of mineral-rich clay agricultural land, and there are large daily temperature variations during the period when rice grains are ripening. This climate and the natural environment positively impact the Yamada-Nishiki rice in terms of the shape of the shinpaku and the low levels of fat and protein, making this rice variety an excellent raw material for brewing sake.
See Company Information
Company name | Kamimusubi Shuzo Co., Ltd. |
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Address | Shimotakino 474, Kato-shi, Hyogo |
Founded | 1893 |
Representative | Shinichiro Hasegawa |
Others |
Awards9-time winner of the Gold Award at the National New Sake Awards |
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