Daikoku Masamune is one of the sake labels produced by Yasufuku Matashiro Shoten. Since Yasufuku Matashiro Shoten was founded in 1751, they have been making sake in Nada, Kobe City. They use only Hyogo-produced raw materials, such as rice and water, which are most suitable for making sake. In particular, the water none other than miyamizu is used (which can only be obtained in this area). The Daikoku Masamune direct sales shop is popular as a one-stop shop where you can taste and buy any brand of sake produced by Yasufuku Matashiro Shoten. The “Junmai-ginjo Hyogo Nishiki” which has a refreshing fragrance is recommended as a souvenir.

Kobe Konan Muko-no- Sato is a popular spot which is composed of the Konanzuke Museum, a konanzuke store directly run by the company, a restaurant and a Japanese garden, etc. The Konanzuke Museum is designated as one of the Registered Tangible Cultural Properties (Structure). Boasting an extremely rich aroma, Konanzuke is high-grade vegetable pickle preserved in sakekasu (sake lees obtained in the pressing process following fermentation of sake production). Preserved for more than a year, Konanzuke makes a great souvenir. Also recommended are a set of Nada-no- Jizake (three brands of local sake from Nada) and hon-mirin (an alcoholic condiment).