Bringing to the present day a sprit of enterprise and challenge
that comes from a century of sake brewing.

The Seinen Yuui Kai Group, founded in 1888 to foster business for the development and prosperity of Nishinomiya City and its industries, established Nishinomiya Company in 1889 and started brewing. This is the root of NIHONSAKARI CO., LTD.

Since its establishment NIHONSAKARI CO., LTD. has overcome a number of hardships and troubles; steadfastly promoting its business as a leading company of the brewing industry under the motto 'Quality, Reliance, and Practice first.'

We study and develop products which are loved by customers based on the spirit developing local society. We put emphasis on studying biotechnology and developing new concept sake products which pay attention to health. Our business activities are always enterprising and challenging.

'Nada Go-go' region - the best sake-producing region in Japan created by renowned 'Miyamizu' water that springs in Nishinomiya.

Nada is the best sake-producing region in Japan. Breweries are located in five districts of Imazu-go, Nishinomiya-go, Uozaki-go, Mikage-go, and Nishi-go along the coastal line between Osaka and Kobe. In the Edo period sake of Nada was produced by the underground water from the Rokko mountain range called 'Miyamizu.' It used the most suitable rice for making sake in the Banshu Plain, by prominent brewers of sake called 'Tamba Touji.' Sake of Nada is traditional sake and is also called 'Otoko(male) sake.' It is very popular all over the country. Today many breweries continue to produce this tasteful sake with their own traditional skills. NIHONSAKARI is located in Nishinomiya-go.

Renowned 'Miyamizu' water that springs in Nishinomiya

Miyamizu' water flows from the mountainous region of Rokko. This hard water contains much phosphoric acid chloride and potassium with the hardness of 9 to 11° dH(German Hardness) which agrees with making sake.

It contains hardly any iron - one of the worst enemies to sake-making. It is the best water for making sake. Rich minerals contained in 'Miyamizu' water feed microbes that ferment.

'Miyamizu' water makes clear and powerful sake.

Yamada Nishiki' - rice for making sake produced in the Banshu region

'Yamada Nishiki' rice plays as important a role as 'Miyamizu' water in brewing in Nada. It is the best rice for making sake in Nada.

The rice is large, foster Koji fungus well, and contains low protein and low fat which affect flavor and taste. NIHONSAKARI uses the most suitable kinds of rice for making sake including 'Yamada Nishiki' rice and 'Gohyakumangoku' rice.

 NIHONSAKARI PRODUCTS