Sanyohai Shuzo
Hyogo- 代表銘柄
- 播州一献
- 酒蔵について
- Our company is located in Yamazaki-cho, Shiso City, Hyogo Prefecture—a former castle town on the banks of the Ibo River, where it is said that Takase-bune boats once transported rice and lumber. We were founded approximately 180 years ago, in the 8th year of the Tenpō era (1837) during the Edo period. According to a passage in the historical text *Harima Fudoki*, a record of Banshu’s history, it is documented that Iiwa-no-Okami first brewed sake in this area. Today, the seventh-generation head of the family is preserving the brewery’s history and taking on new challenges to pass it on to the next generation. The theme of “Banshu Ikken” is the pursuit of a sake that perfectly complements food. We strive to ensure the sake does not overpower the meal but instead serves as the perfect complement to the cuisine. To achieve this, we prioritize a subtle yet transparent aroma, a soft mouthfeel, and a clean finish where the aftertaste fades gracefully. The Banshu region, where our company is located, is one of Japan’s premier rice-producing areas, renowned for yielding “Yamada Nishiki”—one of Japan’s most representative sake rice varieties—and is blessed with high-quality rice. For this reason, we are committed to using “rice grown in Hyogo Prefecture.” For our brewing water, we use soft water sourced from the underground springs of Mt. Hino, the highest peak in Hyogo Prefecture. Using these premium ingredients, our sake is brewed by our president and master brewer, who has inherited the traditional techniques of the Tajima school of sake brewing. The rice is soaked to achieve a strictly calculated, limited level of water absorption, and we prioritize small-batch brewing in our fermentation tanks, sparing no effort and refusing to compromise. Once the sake is produced, each bottle is individually filled, pasteurized, and stored in a refrigerator set to approximately 0 degrees. We are also undertaking long-term aging inside the former “Akenobe Mine” in the Tajima region. We aim to craft sake that preserves tradition while also striving to take the next step forward. Shiso City in Hyogo Prefecture, where our company is located, consists of approximately 90 percent mountainous and forested terrain, and is home to more than half of the prefecture’s mountains exceeding 1,000 meters in height. Furthermore, the Ibogawa and Chigusa Rivers—two of the prefecture’s most renowned clear streams—originate here in Shiso. The mountain streams throughout the area are dotted with waterfalls of all sizes, including the famous “Hara Fudō Falls,” which has been selected as one of Japan’s Top 100 Waterfalls. In summer, the region is known for its ayu (sweetfish), which has even won the Grand Prix at the National Ayu Tasting Competition, and in winter, you can enjoy “botan-nabe,” a hot pot made with wild boar meat.
酒蔵情報
- 売店営業時間
- 11:00 a.m. - 4:30 p.m.
- 売店定休日
- Occasional
地元おすすめの飲食店
"Kikusui," a traditional Japanese inn and restaurant established over 150 years ago in the first year of the Bunkyu era, has opened a casual Japanese-style restaurant in Yamazaki-cho, Shiso City, Hyogo Prefecture. Guests can relax and enjoy their meal in the restaurant’s tranquil atmosphere. We offer dishes featuring wild sweetfish (summer), hairy crab (fall), peony hot pot (winter), and duck hot pot (winter). This restaurant is deeply rooted in the local community, utilizing regional ingredients such as sweetfish and wild boar.
As the name suggests, the restaurant specializes in local sake from the Harima region of Hyogo Prefecture and offers an extensive selection of regional brands. Even if you’re not familiar with sake, the staff will carefully explain each variety’s characteristics before serving it. The cuisine focuses on high-quality ingredients, particularly those sourced from Hyogo Prefecture, and you’ll find yourself losing track of time while dining here.
We are committed to using locally sourced ingredients that highlight the bounty of our native Hyogo Banshu region. Using seasonal produce, we serve Japanese cuisine that captures the essence of nature. In a setting where the owner’s thoughtful attention to detail is evident, you can enjoy dishes with a beautiful yet simple flavor alongside your loved ones. This is a restaurant where you can experience the owner’s dedication to upholding unchanging traditions, free from fleeting trends, and the subtle nuances of the changing seasons.
The dishes served here reflect a deep understanding of ingredients and a generous investment of time and effort. They are imbued with the owner’s keen eye and wisdom, honed through a lifetime of expertise with fish. The firm, springy texture of the sashimi is particularly irresistible. With its intimate atmosphere, this restaurant is highly recommended for those who want to relax and savor both the food and drinks at their own pace!
Located just a one-minute walk from Himeji Station, this casual seafood restaurant boasts a welcoming atmosphere that makes it easy to drop in. While the relaxed, casual setting invites you to enjoy a drink, the menu features carefully selected fresh seafood caught in the Harima Sea. From delicious fish to drinks, you can savor the quality of the ingredients in a laid-back yet authentic setting.
Located inside Himeji Station, this cozy and lively izakaya serves curry for lunch, allowing you to savor a delicious, carefully prepared dish. In the evenings, it offers fresh dishes at an amazing value that have won over local patrons and kept them coming back for more. With seasonal limited-edition sake from Banshu Ikkon available, this is an izakaya that never gets old, no matter how often you visit.
地元おすすめの宿
A traditional Japanese-style inn located in a historic house on Sake Brewery Street in Yamazaki-cho, Shiso City. It opened in the castle town of the Yamazaki Domain, where sake brewing has flourished since the Edo period. It is a 3-minute walk from Sanyo-hai Brewery. The property has been renovated while preserving as much of the original architecture as possible. Guests can experience the building’s history firsthand through the artisans’ decorative carvings and massive beams, and the calm atmosphere is enhanced by sofas, lighting, and accessories carefully selected to complement the historic building’s charm.
Built in 1913 (Taisho 2), this charming and stylish facility is just a two-minute walk from Sanyo-hai Sake Brewery Co., Ltd. The building is a traditional Japanese house constructed in 1913 that has been renovated into a three-room hotel, offering a luxurious retreat where guests can enjoy an escape from the everyday. Here, you can savor a moment of tranquility that soothes the soul.
Our inn is situated on a hilltop in Arima. As you step inside, you’ll be greeted by subtle floral arrangements that reflect the changing seasons, offering a welcome escape from the hustle and bustle—a chance to relax and enjoy a soothing soak in the Arima hot springs. The innkeeper’s carefully crafted kaiseki cuisine, tailored to each season, paired with a glass of Banshu sake, will enrich your experience and make your stay all the more memorable.
Founded in 1861, "Kikusui" served as a social hub where passersby and local dignitaries gathered. Surrounded by rows of sake breweries nearby, the inn retains the rich atmosphere of that era while being infused with a modern spirit, reborn as “Kikutei: The Brewing Inn.” The word “Kamosu” in “The Brewing Inn” refers to the concept of viewing the time spent here as a time for “brewing”—a concept that aligns with the process of brewing sake that we undertake every day. We invite you to come and experience it for yourself.