Pursuing excellence using a rare and ancient method—Kasumitsuru

Kasumitsuru, situated in Kami-Cho, in the north of Hyogo Prefecture, produces its sake using natural lactobacillus fermentation, a rare brewing method that has been passed down from ancient times. Its proprietary sake-brewing processes can be observed with a reservation.

[Fee] Free
[Access] Approx. 10 min. by car from JR Kasumi Station
[Foreign Language Support] Yes　[Reservations] Not required (Required for brewery tours)