In 1945, ten breweries in the southern part of Awaji Island, Hyogo Prefecture, merged their ambitions into a single operation, creating what became Miyakobijin Shuzo. The brewery is one of very few in Japan that still uses the funagake tenbin shibori method of pressing, a rare traditional technique, and all sake is made entirely by hand. Situated on the Seto Inland Sea coast and blessed by its distinct maritime environment, the brewery has maintained the yamahai fermentation method throughout its history.
