Sankan Shuzo, established in 1806 near the fishing port of Shimotsui in Kojima, Kurashiki City, Okayama, was founded by Kichizo Suwaki under the trade name Masuya and has since followed the craft traditions of the Bicchu Toji school — the second oldest toji lineage in Japan after Noto Toji. The brewery uses two Okayama-origin rice varieties, Omachi and Asahi, alongside spring water from a source 300 meters from the brewery, producing the rich, dry sake suited to the seafood of the Seto Inland Sea. Annual production is under 100 koku, making Sankan one of the smallest craft breweries in the country.
