Our Breweries

It is an authentic Shochu made using the famous water of the Yufu mountain range and the brewing techniques backed by the company's 1712 history. From this hometown rich in nature, we have been striving to produce Shochu liqueur that cannot be imitated by national brands, and that has the quality of being handmade and the commitment of the brewer. The oldest brewery in Oita has plaster paintings of it's building facade that is registered as the Important Cultural Property which evokes the spirit of Kamakura samurai in the middle age.

Bungo Meijyo has been producing Sake and Shochu in the rich natural surroundings of Saiki city in Oita Prefecture for over 100 years, also has a history of more than 30 years producing Amazake. Although it is a relatively small brewery in the back of the mountains, our pride is our products, which are exclusively made with locally rooted materials from Oita and Saiki. Through our brewing culture of using Japan's unique Koji (aspergillus) for beverages, we believe that our mission is to fascinate people in the world at Oita Prefecture and Saiki City by serving our products.

Established in the Kyoho era (1716-1735) of the Edo period. For more than 300 years, the brewery has continued to make Sake in the cold during the harsh winter months, when temperatures can drop as low as below zero℃ (32℉) in Kusu-cho of northwestern Oita Prefecture. Sake is brewed in bitterly cold climate with clear underground water from the Kokonoe Mountain Range, and Sake rice is made from selected rice suitable for Sake brewing, grown with great care by local contract farmers. We strive to provide our customers with high quality Sake with umami flavor through careful handcrafting. We continue to use the traditional “Yamahai brewing method,” which is rarely seen in Oita Prefecture now, and our customers enjoy the rich, pure taste and acidic flavor of our Sake. Super premium Sake Genki (Daiginjyo) of Kamenoi brewery is featured on JR Kyushu's Seven Stars train cruise.

During the Edo period, Kubo brewery served as a shrine-dedicated brewery for Usa Main Shrine which is a national treasure as the head shrine of all the Hachimangu shrines around Japan. This brewery is located in the part of Nagasu district that belongs to the World Agricultural Heritage site because this area is the largest granary in Oita Prefecture mainly by wheat cultivation. Kubo brewery's Shochu crafted with great care by hand through nearly every step in the brewing process by using a hull-less barley of ‘Ichibanboshi’ harvested locally in Usa City, and blessed water from a land associated with the water deity.

Established in 1868, we are a distillery specializing in Shochu for 150 years. In addition to using the traditional three-step preparation for fermentation mash, our distillation equipment, which has been passed on for generations, includes a one-of-a-kind 12m tall vertical hand press. We use plenty of high-quality two-row barley ear, and ferment it at a low temperature with care and attention. Our Shochu has a mild taste with a fresh aftertaste and notes of a sweet vanilla aroma. Just one taste invites you to while away the precious moments and savor the next sip.

In the Edo period, Mureduru Sake Brewery was the official domain-warrant brewery of the former Oka Clan. Our Shochu distillery was commercially established in 1904. The location is based in Oita Bungo-Ono Geopark and Sobo, Katamuki and Okue Biosphere Reserve. This is an area where unadulterated nature and abundant culture coexist. The distillery is situated in the valley between Mount Sobo, Mount Kuju, and Mount Aso. The valley holds resources of plentiful spring water that is used to make our Shochu. The soft water leads a subtle and mild flavor to the finished product. Mureduru Brewery has supplied liquor to the Tokyo Metropolitan Police Department every year for over 100 years.

We are a Sake brewery that has been in operation for over 130 years since being established in 1885 in Saiki, Oita Prefecture⁠ - a town known for its gourmet seafoods for many centuries. Its predecessor was the official domain-warrant brewery of the former Saiki‑Mori clan. In 2020, we moved our brewing facilities to a place called Kamiura. The Sake brewing is run mainly by brothers who are natives of Kamiura. Our Sake is made with the help of people with disabilities and NPOs who provide support for job seekers with disabilities. We also apply all of our labels to each bottle by hand. We use Yamada Nishiki rice as the raw ingredients, and mainly grow it from seed in our rice paddies. We focus on brewing mealtime Sake with a mild aroma, and deep flavor.