Kitayama Shuzo was established in 1919 in Ono City, Hyogo Prefecture, in the Nada sake district, when the second-generation brewer converted from another trade to sake production and named the brand after the character of the local area. Shimabijin draws on the famous Miyamizu water of Nishimiya, considered one of Japan's great brewing waters, and Hyogo Prefecture rice to produce sake described as softer and more aromatic than the typical powerful men's sake associated with Nada. The range is designed to pair with both Japanese and Western cuisine and has built a following among female drinkers.
