Hama Fukutsuru
Ginjo Kobo


Started as a brewery in the early Meiji period (around 1900), Hama Fukutsuru has faced a number of difficult situations. According to the brewery, this includes the consolidation with a larger company as part of the nation's industrial reorganization program resulting from the second World War and the Great Hanshin-Awaji Earthquake, which totally destroyed the brewery's buildings. The current Ginjo Kobo is as it were a proof of the combined efforts directed by the local community toward the restoration from the disaster. The company decided to make a substantial investment in reconstructing the brewery building as a museum to display the entire sake-making process, now known as "Hama Fukutsuru Ginjo Kobo."

See Location Below

01 A "physical experience space of fermentation culture" which both adults and children can enjoy.

It is a precious facility enabling visitors to view the entire sake making process through glass windows in real time all season long. This includes the steps of steaming rice (jomai), the step called joso where moromi (fermenting mash) is pressed to separate fresh sake from sakekasu (solid remains) and a room (koji-muro) for cultivating koji malt on steamed rice. Among others, you will be able to enjoy the scent of genuine moromi and the real sound it produces while it ferments. This "real-life" experience is perhaps quite unique to this brewery. Enjoy viewing the real sake-making process surrounded by a mellow aroma.

01 "Daiginjo Rokko-no-Shizuku" - rich in refreshing flavor

Achieving the Gold Award in 2007 Monde Selection, this super fine daiginjo is made with locally grown sake rice "Yamada Nishiki," which is polished to 40%, and underground water originating from Mt. Rokko. Produced in the extreme cold during January and February brought by cold winds blowing down the hills, this superb sake is truly a product of Mother Nature. You will enjoy its gorgeous, fruity fragrance and sophisticated flavor as refreshing like water from snowmelt. According to the brewery, this daiginjo is popular among ladies as it is smooth on the palate.

01 Make sure you visit their gift shop, and try the sake tasting, too.

After you have learned about the sake-making process, you can enjoy the limited edition "shiboritate namazake" (freshly pressed and unpasteurized sake) at the tasting counter in the back of the shop. Their tasting is very popular among visitors as they can try 7 to 8 types of sake and liqueur. In the adjacent "Yuryo Kikizake-dokoro (sake tasting for a charge)," you can compare different types of sake based on the rice variety and production method along with enjoying some home-made snacks. The shop also sells limited editions of sake and various goods which can only be bought here. According to the shop, many people are surprised at finding such a wide range of products being sold, such as selected fermented food items and a collection of specialty soy sauce and miso from all corners of the country. Please take your time to tour the shop and discover some valuable treasures!

Other Points


"Daiginjo soft serve" - a specialty of Hama Fukutsuru

Soft serve containing "Rokko-no-Shizuku," which is mentioned above. Popular for its light sweet taste.


Take souvenir photos in front of a huge vat

Going out of the brewery building and to your right is a gigantic vat, a spot for taking commemorative photographs. Don't miss it!

Hama Fukutsuru Ginjo Kobo

Address 4-4-6 Uoazaki-minamimachi, Higashinada-ku, Kobe View in Map

Opening Hours

(including holidays)
Mondays (If any Monday falls on a holiday, then the following Tuesday)

A seven-minute walk from Hanshin Railway Uozaki Station




白鶴Hakutsuru Sake
Brewery Museum