Oishi Shuzo Co., Ltd.

Oishi Shuzo, founded during the Genroku era (1688-1704) in Kameoka, Kyoto, is a traditional brewery with a history of over 300 years.
They stubbornly continue to protect "Kimoto-zukuri," the origin of brewing methods established in the Edo period, and their biggest feature is brewing robust and mellow sake leveraging the power of natural lactic acid bacteria.
Focusing on manual labor by skilled Tamba Toji rather than mass production by machines, they pursue an ideal environment, such as establishing "Miyama-gura" in Miyama-cho in search of a colder and clearer water source, in addition to the headquarters in Kameoka.
Using Miyama's source water and high-quality local sake rice, the sake brewed slowly at low temperatures over a long period has the dignity unique to "Kimoto," where deep body and acidity are harmonized.
Their pride in tradition and honest attitude of maximizing natural blessings continue to attract many sake fans even today.