Miyakobijin Shuzo traces its origins to 1945, when ten small breweries on Awaji Island in southern Hyogo merged to form a single cooperative, with Miyakobijin chosen as the flagship brand for its elegant ring. The brewery is one of a handful in Japan that still uses the traditional tenbin-shibori (balance-press) method to extract sake over several days, and regularly incorporates yamahai brewing alongside conventional fermentation. In 2024, Miyakobijin Taiyou was awarded Champion Sake at the International Wine Challenge.
