Established in 1887, we are a small brewery run by a family across generations, producing only 150 koku (approximately 27,000 liters) of sake annually. While many breweries use soft water for brewing, we use underground water from the medium-hard water source flowing from Mount Oyama. Our sake rice, the 'Yamada Nishiki,' is cultivated in-house, and we have remained true to traditional brewing methods, earning the love of locals for 133 years. Ninety percent of the sake produced by Yachiyo Shuzo is distributed exclusively within Yamaguchi Prefecture.