Establishment 1716

The family was Kanto samurai, followed by Yoritomo, commander-in-chief of Genji from the beginning, a bloodline of Sozen Yamana who caused the Onin War in the capital of Kyoto during the Muromachi period. After that, he escaped conflict within his family and left the territory, hiding under the Funagawa family name nearby Kozen Temple in Kasuga-Cho.

Still, Edo Kyoho first year (1716) said he moved to the place called Ueda, Ichijima-Cho by now, also returned to his forefather named Yamana. Kamida (Ueda) has been renamed to Kanda, and brewing sake for generations in this environment blessed with rice growing. Until the Edo period, “Chitose”, and “Manzai” during the Meiji Restoration changed Sake brands named “Okutanba” in the year of Heisei and continued to brew sake.


We carefully select rice originating from Hyogo Prefecture and refine the rice according to the individuality of each Sake rice. We insist on using the traditional wooden tubs for fermentation. Our skilled Tanba Sake brewer carefully brew it by hand.

We’ve been pursuing the Sake that has a smooth texture, a plump taste, and a harmonious and complex flavor naturally produced by the natural Sake yeast living in the brewery for more than 300 years.


Awarded New Sake Tasting  Competition in the first year of Reiwa


We use rice produced in Hyogo prefecture grown by contract farmers. Also, to respect the Sake rice producers and the individuality of the ingredients, we don't mix the rice even though it's the same rice brand. So, our Sake is the single origin Sake.


There is a well in the brewery, which is the underground water flowing from Mt. Shinchi Temple. The characteristic is slightly alkaline soft water and suitable for brewing a gentle taste.


There are three big brewmaster groups, Echigo, Nanbu, and Tanba. This brewery locates in the Tanba area, and the pure bleed Tanba brewmaster produces Sake with traditional skill and inherited knowledge.


The Sake is brewed with rice, Koji rice, and water in our brewery. The rice, water, bacteria, soil, and people cultivated over 300 years of history are connected, producing the actual local Sake. All of those materials were derived from this land, and the finest Tanba Sake brewmaster brings those great points out carefully.