When it comes to making sake, we are producers. Even so, we are consumers in our daily lives. That's why we only make products which we would confidently serve to our own family members.

Company Name	KAMIKOKOROSHUZO CO., LTD.
Address	7500-2 Yorishima-cho, Asakuchi-city, Okayama JAPAN
TEL/FAX (Japanese only)	+81865-54-3101／+81865-54-3105
Representative	Nobuhiko Fujii, Representative Director (Fifth generation brewery overseer)
Established	October 1913
Stated capital	30.8 million yen
Business activities	Production and sales of Japanese sake and liquor
Number of employees	20 (as of October 2020)

Approx. 15 minutes by car from the nearest train station
(JR Kamogata Station when coming from Tokyo, JR Satosho Station when coming from Fukuoka)

"When it comes to making sake, we are producers. Even so, we are consumers in our daily lives. That's why we only make products which we would confidently serve to our own family members."
Although KAMIKOKOROSHUZO makes sake, it also buys miso and soy sauce. In that sense, we are consumers. Everyone at KAMIKOKOROSHUZO is mutually confirming our natural origin; that is, that we are consumers even while we are producers.

At KAMIKOKOROSHUZO, our philosophy is to provide genuine products that can be consumed with peace of mind, based on our founding principle of taking responsibility for the brewing of sake until it is drunk by consumers.
The brewing of sake by KAMIKOKOROSHUZO has two main characteristics.

The first is to carefully brew sake that brings out the umami flavor of rice.
We use rice from Okayama Prefecture that has had the bran carefully removed using the latest rice washing machines. We carefully soak the rice in units of 60 kilograms for several seconds to ensure that it absorbs an appropriate amount of water.
Through this careful processing, we create koji (a fungus used in sake brewing) for making sake with a sophisticated balance of a brilliant aroma and the taste of plump rice.

The second characteristic is that we use a strict air conditioning system and an air purifier to ensure that the air in our brewery is kept cool and clean at all times.
Using the latest cooling equipment, the temperature inside our brewery is maintained at around 5°C during brewing. The aforementioned koji is used to promote stable fermentation to ensure the brewing of sake that retains the umami flavor of rice.
Furthermore, by incorporating bottle storage for numerous name brands of our sake, we have made it possible to enjoy sake in the optimal condition throughout the year.
By perfecting the brewing and subsequent storage management, we maintain the original vibrant appearance of our sake.

KAMIKOKOROSHUZO was established in Yorishima -cho, Okayama Prefecture in 1913 by our founder Chojuro Fujii. The company's founding belief of always pursuing the delicious umami flavor of rice did not waver even during the rice shortages following World War Two.

This consistent stance of existing as a brewery that sells quality has been passed down even to this day.
Currently, KAMIKOKOROSHUZO is overseen by our fifth-generation brewmaster Nobuhiko Fujii. Thanks to everyone's support, we were able to celebrate the 100th anniversary of our founding in 2013.
We continue to explore new possibilities for the umami flavor of rice as we seek to create another 100 years of history.