Tsubosaka Sake Brewery

Tsubosaka Sake Brewery Co., Ltd. is a long-established brewery that started sake brewing in Kodera-cho in the depths of Harima in 1629 (Kanei 6) and moved to the current Yumesaki in 1805 (Bunka 2).
As the only existing sake brewer in the former Yumesaki-cho, it continues to protect the local sake culture.
Using the underground water of the Mount Seppiko system, one of the three major Hikoyamas in Japan, as brewing water, it brings out the aroma of rice with clear mountain water without off-flavors, realizing a transparent and sharp taste.
Using the local specialty sake rice "Yamada Nishiki" of Banshu as the main raw material, it practices a brewing method that insists on natural fermentation by room temperature control utilizing the natural climate in a sake brewery built more than 200 years ago.
It is evaluated as a brewery with solid technology despite being small, such as winning the gold medal for the first time in 3 years at the 2016 Sake Brewing Year National New Sake Appraisal.
Pursuing "a new way to enjoy sake where a tiny brewery in the countryside and fans become one," it is also actively interacting with fans through SNS, etc.