Ohta Shuzojo, founded in 1909 in Wakasa-cho, Yazu-gun, Tottori Prefecture, temporarily suspended brewing due to aging and staffing challenges before reviving production in 2002 with renewed dedication to hand-crafted technique. The Bentenmusume label is built around single-variety fermentation, with each tank receiving only one type of locally grown sake rice — including the rare Tottori varieties Tsuyohime and Tottori Hime — so that the character of each grain can be expressed without blending. Traditional methods prevail throughout: rice is naturally cooled after steaming, and the moromi is pressed using the slow, drip-fed fune-shibori technique, producing sake celebrated among enthusiasts for its warm-serving (kan) qualities.
