Kitashoji Shuzoten (有限会社北庄司酒造店)

What kind of brewery is Kitashoji Shuzoten?

The brewery traces its start to 1921, when the first generation began brewing sake. During the wartime consolidation, sake makers across the Senshu area were merged into one company, Izumi Shuzo, before the brewery became a limited company in 1951 under the second generation. The third generation took over in 1992 and the fourth generation took the lead in 2022. The Hineno area of Izumisano is a rice-growing district with a long brewing tradition.

Ingredients

The brewery uses two rice varieties, Yamada Nishiki and Gohyakumangoku.

Master brewer

The toji is a named member of the brewing team on the staff page.

Yeast

The starter mash is made from cultured yeast, steamed rice and water.

Other

The moromi is built in three additions of koji and steamed rice, known as sandan-jikomi.

Style

The brewery aims for a full, rounded style with the light, mellow character of the Nanbu method.

Can you visit Kitashoji Shuzoten?

• Tours

  Brewery tours are by reservation, at 2,200 yen (tax included) per person with tasting and a souvenir, lasting about 60 minutes for groups of 5 to 20.

• Shop

  The brewery shop is open weekdays 8:00 to 17:00 and weekends and holidays 10:00 to 16:00.

• Tasting & food

  The Moto Cafe is closed on weekdays and open on weekends and holidays.

Hours and booking rules change, so check before you go. Official website

Other brewery tours in Osaka

Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: kitashouji.jp