Miyashita Shuzo

宮下酒造株式会社

Prefecture

Okayama

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.

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.

The unique scent, taste, and colour of Craft Gin Okayama is the result of extraordinary efforts. As the pioneer in Japanese gin domain, Miyashita Shuzo went through much trial and error to create the perfect spirit. In the beginning, the brewery had applied the gin recipe that was commonly used in the West. However, there was one evident flaw to this – the gin lacked a striking individuality of style. From this realization onwards begins the formulation of the brewery’s unique Okayama Gin recipe, where Okayama prefecture bred ingredients such as coriander, white peach, and Pione skin were infused into their in-house rice based shochu. At Miyashita Shuzo, they take an extra mile before bottling their gin – it is matured in an oak barrel for a few months, giving a unique, beautiful pale amber colour to the spirit. Craft Gin Okayama is a gold medal-winning champion at the Tokyo Whisky and Spirits Competition 2022 for its refreshing aroma and profound flavour.