Ikinohana

In the 33rd year of the Meiji era, the first generation of Kasuke Osada, who crossed the sea alone from Kokura, began making barley shochu that was handed down to the island, and became a long-established brewery of Iki shochu for more than 120 years.
Taking advantage of the raw material characteristics of barley and rice koji, which is the traditional manufacturing method of "GI Iki", it stands out from other barley shochu.

Sake brewery tours (tasting)
13:00-17:00 10 people or less Reservations required
Shopping 9:00-17:00
*All are closed irregularly