Sakagura Outemon

An esteemed Sakagura established in the 28th year of the Meiji era, surrounded by the Komatsuyama mountain range and the Inoyae Valley in Nichinan, Miyazaki Prefecture.
We fully embrace the blessings of each season, dedicating ourselves to the art of shochu making with a spirit of daily exploration.
We are committed to using only the finest ingredients, including “spring water, koji, yeast starter, mash, distillation, rice, sweet potatoes, and barley,” to carry on the time-honored craftsmanship of Shochu making, perfected by skilled artisans.
We strive to be a Shochu cherished by those who appreciate our spirits, continuously devoting ourselves to improvement.
Please savor the essence of the “craftsman’s soul” with us.

Fifth Generation Master Sakagura, Shigeyoshi Takahashi

【Dates】
Thursday, Friday, Saturday
(Reservation required)
※Please note that there are days when the brewery is closed due to our schedule.

【Tour Duration】
Approximately 40 minutes
(Tour start time: 9:00 AM to 3:00 PM)
※Please note that there are days when the brewery is closed due to our schedule.

【Limit on the number of people】
Limited to one group per day
(maximum of 8 people)
※For groups larger than 8 people, please contact us.

【Shochu Sales】
Shochu is available for purchase at the hall.
※We also offer shipping to other regions.

【Tour Course Fee】
Price per person: 500 yen
(tax included)
※Basic tour course with special tasting included.
Here is the flow of the brewery tour course. : https://ohtemon1895.jp/en/sakagura-tour/#kengaku

【Blending Course】
Price per person: 1,500 yen
(tax included)
※In addition to the brewery tour,
you can experience blending at the hall.
Here is the flow of the blending Course. : https://ohtemon1895.jp/en/sakagura-tour/#blending

To provide easy-to-understand explanations of the shochu production process for beginners, we have prepared panels in multiple languages.
※Supported languages (4 languages) : Japanese, English, Chinese (traditional and simplified)