Despite being a small island, Iki, or the Island of the Gods, is home to over 150 Shinto shrines.
We drew water from 20 different sources before we finally arrived at the water we brew with, and our sake-brewing rice is fostered by the fertile soil in Iki, which imbues our Japanese sake with a sense of Iki's natural landscape.
Our fresh and juicy sake is brewed with meticulous attention to detail. This includes bottling it at temperatures no higher than -5°C without letting it come in contact with the air.
[Official] "Omoya Shuzo" - Shochu and Japanese Sake Brewery in Nagasaki Prefecture's Iki Island. Featured Recommendation: Chingu Barley Shochu
Main office（Shochu brewery）
Hours：8:00-17:00
Closed：Sunday, Obon (mid-August), New Year's period
Email:inquiry@omoyashuzo.com
Yokoyama brewery（Sake brewery）
Hours：8:00-17:00
Closed：Sunday, Obon (mid-August), New Year's period
Email:inquiry@omoyashuzo.com
Shared by the Island of the Gods
Through tradition and innovation,
we set our sights even higher.
"Constantly challenging ourselves to brew new Iki shochu."
Here at the birthplace of barley shochu, we stay rooted in tradition while at the same time adopting unprecedented ideas and techniques through our never-ending process of trial and error.
Our shochu has found a nice balance between its clear taste and aroma, which comes by way of us occasionally adopting Japanese sake production methods and the like.
Bringing Sake From Iki to the World
Omoya Shuzo has revived shochu and Japanese sake brewing in the historic Iki area, and the brewery's own history extends back to 1924 when it was first established.
We have advanced to the present while preserving our founder's philosophy: "to go back to fundamental ideas without being influenced by contemporary trends."
Through our aim to craft a "memorable drink that is beloved around the world," we use water, barley, and rice from this island to create and spread the charm of Iki's sake, which offers a condensed form of the local area's natural landscape and history.
