Nishiyama Shuzojo is a sake brewery since 1849. Located in Tamba, Hyogo Prefecture, we are blessed to brew our sake in this beautiful city surrounded by nature. We believe that preserving tradition is not about having preconceived notions, but willing to change continuously in order to keep up with the times.

As the oldest sake brewery in the Tamba region, we have dedicated ourselves to make sake using traditional methods and local ingredients for over three hundred years. Our locally brewed sake called "Okutamba" is brewed by a local Tamba tōji (master sake brewer) who is an expert of his hometown's climate.

Established in 1867 in the ancient sacred grounds of Kamimura, Kamonoshomura (present-day Ichijimacho). Our history of sake making began when the fifth Ogino Shinpei started brewing sake in an attempt to make efficient use of annual rice tax. We moved from our original location (874 Uemaki) to our present location (661 Uemaki) in 1924, and became incorporated.

Since our establishment in 1797, we have been striving to make products that highlight local specialties and traditional culture of Tamba Sasayama. We believe that "sake is culture," and will continue to rise together with our hometown.

We are surrounded by mountains in this beautiful Tamba Sasayama region, where we brew our local sake "Shugetsu". Our sake is brewed in this clear air, with fresh underflow water and high quality sake rice, by the Tamba tōji (master sake brewer) and his expertise in applying traditional brewing skills. All our sake rice is polished to 60% before we start using them for sake making.

One of our main business activities is to produce genshu (undiluted sake) for a company called HAKUTSURU SAKE Brewing. We also produce and distribute our own Junmaishu called "SAKURA ICHIMONZI". Our annual sake production exceeds 6,000 kiloliters, equivalent to amounts produced by companies in major sake producing regions such as Nada.

We strive to continue to be the company with a strong presence through inheriting and helping to flourish Japanese sake culture with certainty of its importance, starting up new ventures based on our brewing and fermenting technology, and producing products and services that contribute to maintaining and improving our customers' wellness and well-being.