Miyashita Shuzo is outstanding in all aspects of liquor production - The brewery’s most renowned sake, “Daiginjo Kiwami Hijiri” was awarded the gold prize at the annual Japan Sake Awards for four years in a row from 2011 to 2014. In 1995, Miyashita Shuzo started producing “Doppo”, the first craft beer representing the Chugoku Region, the westernmost part of Japan’s main island. In 2011, Miyashita Shuzo started experimenting in the whisky realm, and to commemorate their 100th year anniversary of the establishment, the brewery introduced a German whisky distiller called pot stills in 2015. Once the German pot stills were installed, the brewery had begun full operation of the Okayama Distillery. As the first product of the distillery, Craft Gin Okayama was launched the following year.
Miyashita Shuzo
宮下酒造株式会社

When the Miyashita brothers embarked on a liquor journey in Tamano city, Okayama prefecture in 1915, the brewer was competent in their sake endeavours. Now, led by fourth generation representative, Mr. Buichiro Miyashita, Miyashita Sake Brewery has evolved into a comprehensive liquor company that produces a variety of alcoholic beverages, including sake, beer, shochu, liqueur and whisky. Mr. Miyashita believes in the philosophy of “Never stop challenging” - he truly walks the talk and has pioneered a number of key innovations in the industry.