Our History SINCE 1868
Founded 1868. In this place, ever since.
A century and a half is not, by itself, a virtue. What we have kept is narrower than that: the rice of this soil, and the people who grow it.
Timeline
Founded beside the Yoshii River
The brewery was born in Nishikarube, Akaiwa — then the village of Karube. A mild Seto Inland climate, the clear water of the Sunagawa in the Yoshii river system, and granite sandy soil. This land itself is where the brewery begins.
The age of Omachi
In the early Showa era it was said that no sake could win the national appraisals unless it was brewed from Omachi. The rice was at the height of its reputation.
Setting out to bring the phantom rice back
Planted area had fallen to six hectares. Fourth-generation head Tadayoshi Toshimori resolved to grow it again in Karube, taking on the risk himself by guaranteeing the farmers' income.
A council of brewery, farmers and town
A rice-improvement council was formed — brewery, growers, the agricultural cooperative and the local government working as one.
Gold at the National New Sake Appraisal
A daiginjo brewed from revived Karube Omachi took the gold prize. The sake was named Akaiwa Omachi.
Returning to Bizen pots
Master potter Togaku Mori entrusted the brewery with 500-litre unglazed Bizen pots. Fermenting in earthenware — as sake was made before wooden vats — began again.
Omachi, grown across Japan
The rice is sought after by craft brewers nationwide, and the sake has been recognised in Britain, France and Canada. The paddies of Karube keep turning through their year.