Established in 1870.
The art of sake brewing has been handed down through the ages,ever since the Manyo period. Here,
in the land of Kibi.

“Futamo” is named after an ancient dwelling called “Futamo-goori,”a place name that appears in ancient writings dating back to the Sengoku period.“Kinojo” borrows its name from the demon’s lair that appears in the legend of Momotaro.

100% of the rice used is selected from the finest rice produced in Okayama. The sake is made using the “Omachi” “Akebono” and “Asahi” types of rice, three rare varieties of rice, more than 90% of which is glown in Okayama.“Omachi” is regarded across Japan as the highest grade of rice for sake brewing, and they have been cultivated for over 100years. It is widely regarded as giving birth to the best types of sake brewing rice,And at one time was referred to as the Omachi,”an almost mythical type of sake brewing rice.

Flowing right nest to the brewery is the Ashimori River, the largest habitat of fireflies in Okayama City.During early summer, one can find a multitude of fireflies dancing in this vicinity, as proof of the water’s freshness and the natural abundance of this locatiton.The fresh, river-bed water of the Ashimori River is noted for its striking “blue” color.The forces of nature, can at times be gentle and at others can be servere, during the four seasons on the Ashimori river.

These ever-changing conditions makes it impossible to make the same exact sake, year in year out.However, our craftsmenmake use of traditional tools to create the highest quality sake no matter what the conditions.With full knowledge of this, the headmasters of the aforementioned Okayama tradition of sake making, continue to perfect their craft, to this day.Even during this age of automation in sake brewing, we pride ourselves on our
usage of traditional tools and techniques.This style is unique to the “Bichu-toji” master brewers, and is indicative of the dedication of their sake
brewers in upholding this rich tradition.

Bitchu Toji　Fuminobu Itano

Very little has changed at the “white walled sake brewery,” established 150 years ago, where sake is brewed under strict temperature and humidity controlled conditions.

We prefer handmade sake brewing with conventional tools to contemporary automated one and are proud of Bitchu style sake brewing.

Hand down our tradition to now.

One, to only use rice grown in Okayama prefecture.
Two, to only produce sake, in the Bichu-style of sake brewing, under the direction of Bichu-tojiheadmasters.
Three, to maintain the traditional taste that is characteristic of sake brewed in Futamo.

The sake of Futamo is best enjoyed together with good food and good company, and we aim to continue brewing sake, not only as a drink, but as sake that becomes a part of peoples' everyday lives.