Kobe Shushinkan is a sake brewery in Mikage-go, one of the five villages of Nada-Gogo. Founded in 1751, it is known for Fukuju, a sake brand crafted through traditional brewing techniques.

Fukuju has earned global recognition, having even been served at the Nobel Prize Banquet. Other recent accolades include the Gold Award at the International Wine Challenge 2025, and the Gold Award at Kura Master 2025, a competition judged by some of France’s top sommeliers. It even won the Gold Prize at Japan’s own 2025 National New Sake Awards (brewed in 2024), marking its third consecutive win amongst 21 total. Truly an incredible record of achievement!

The brewery’s pamphlets are available in 16 languages, with price cards written in four. It is also staffed by knowledgeable international employees, some of who can even speak English, Italian, Spanish, Chinese, and Portuguese. Thanks to these services, it has become quite a popular destination for visitors from overseas.

Kobe Shushinkan has four facilities. Fukuju-gura is where the brewing happens, while Tomyo-gura is the brewery’s shop. There’s also the Homei-gura, a multi-purpose hall used for concerts, weddings, and parties, and the Japanese restaurant Sakabayashi.

Inside of Fukuju-gura is a visitor area, where guests will learn all about sake brewing. Tour options include a free self-guided tour, and two guided tours with meals.

*Note that guests under 20 years old are not permitted to participate in tastings.

After checking in at Tomyo-gura, head to Fukuju-gura to watch a video introducing Kobe Shushinkan’s history and brewing process. Then, head to 4F for a self-guided walk along the observation corridor, where videos and panels detail every stage, so even first-time visitors can follow along and enjoy. Afterwards, return to Tomyo-gura for a complimentary tasting of three kinds of sake.

Standard Brewery Tour with Kaiseki Cuisine:

Luxury Brewery Tour with Kobe Beef Kaiseki:

This time the tour was led by Italian staff member Cinzia Mesolella.

After checking in at Tomyo-gura, we head to Fukuju-gura.

We begin on the first floor with a video introducing the history of Kobe Shushinkan and its sake brewing process. The name Fukuju comes from the deity Fukurokuju, a symbol of good fortune, wealth, and longevity. Founded 270 years ago, it’s now in its 13th generation of ownership, where the traditional sake brewing continues.

Johanna explains: “The head of the brewery bears the name Yasufuku Takenosuke through each generation. You don’t really see traditions like that abroad. The introduction to the brewery’s history and how the brewing methods changed over time also made it easier follow the rest of the tour.”

Cinzia surprised us with their extensive knowledge about the brewing process, explaining:

“Sake is made with rice, water, and koji (malted rice). It’s simple, but that’s exactly why quality is so important. Our rice comes from contract farmers in northern Kobe City, and the water is spring water from the Rokko Mountains known as Miyamizu. It’s rich in minerals and has very little iron, so it’s perfect for brewing.”

The elevator to the fourth floor gives you a view the brewery through the glass. Every stage of the brewing process is depicted through videos and panels, and supplemented by answers to all our questions, thoughtfully provided by our guide, Cinzia.

We learned about the size ratio between Koshihikari rice (for eating), and Yamada Nishiki (used for sake), as well as the degree of polishing. We even got to touch both brown rice and Yamada Nishiki rice polished to 50%.

Johanna says, “Getting to actually see and handle the rice they use in brewing was an interesting experience. When I’m drinking at a restaurant, I never really stop to think about how it’s made or where it starts, so this was a great chance to see that starting point firsthand.”

Kobe Shushinkan’s mission is to create delicious sake with no environmental impact, launching the world’s first carbon-zero sake, Fukuju Junmai Eco Zero, in October 2022. The brewing runs on 100% renewable electricity, with heat supplied by carbon-neutral city gas. Since that launch, every bottle of Fukuju has been brewed with a carbon-zero approach.

When cultivating the brewing rice Yamada Nishiki, Kobe Shushinkan uses fertilizers made from recycled resources. These include an organic digestate from a biomass plant at Yuge Farm in northern Kobe, and Kobe Harvest, a fertilizer made with recycled phosphorus from a sewage treatment plant in Higashinada Ward.

They also repurpose by-products like sake lees, turning them into sweets and serving them with dishes at their restaurant. On top of that, selling sake by weight helps cut down on waste and raises environmental awareness.

Johanna says: “What impressed me was how sake brewing isn’t just about preserving tradition, but also about the environment and local connections. It was a good reminder of how deeply rooted sake is in the local life and culture.”

Once the tour is over, it’s time for the much anticipated bar counter. Cinzia recommends sampling all three varieties to taste and compare the flavor differences. We begin with Daiginjo Shizuku Jewelry Bottle, polished to 35% and known for its fruity and elegant aroma, followed by the more mellow-tasting Daiginjo Funashibori Shizuku, polished to 40% and pressed using traditional methods.

We finish up with Junmai Ginjo, a Fukuju classic. Polished to 60%, it brings out the natural flavor of the rice, and is even served at official Nobel Prize events.

This is also the one Johanna selects as her souvenir, explaining:
“As someone new to sake, I usually can’t tell much difference in aroma or taste, and labels or names don’t help much either. But hearing the explanations of each type of sake made it much easier. After a few tastings, I started to notice the differences little by little. I especially liked the depth of flavor of the Junmai Ginjo.”

One of the interesting things about sake is how the flavor changes depending on the polishing ratio and pressing method. The types available for tasting vary by season, so you can enjoy flavors unique to that time of year when you visit, along with limited-edition brews not available anywhere else.

Sakabayashi, the Japanese restaurant inside Kobe Shushinkan, is a lovely space renovated from the old brewery. The menu offers kaiseki course meals along with a variety of à la carte dishes. Guests can select their favorite sake from the tasting, or ask the staff for their suggestions. Either way, it’s the perfect place to savor the delicious pairings of sake and cuisine.

Assorted Sashimi with Irizake and In-House Soy Sauce + Fukuju Junmai Daiginjo Black Label

Here we’ll introduce some à la carte dishes. This is the sashimi platter, featuring three seasonal selections: splinter fish, sea bream, and tuna. Junmai Daiginjo Black Label is made from Yamada Nishiki polished to 40%, with a ginjo aroma reminiscent of white peach and pear, and a delicate flavor that perfectly complements the sashimi. This premium sake has even won the Platinum Award (one rank above Gold) at Kura Master, a competition judged by France’s top sommeliers.

Kuroge Wagyu Harihari Hot Pot + Fukuju NEXT Junmai Barrel Aged Blend

The Harihari Nabe is a hot pot dish featuring deliciously rich Kuroge Wagyu with a special dashi, balanced by the crisp texture of fresh mizuna greens. The Fukuju NEXT Junmai Barrel Aged Blend is made by combining junmai sake with sake aged in both French and American oak barrels, resulting in a rich, dry flavor profile with elegant vanilla notes and a whiskey-like character that pairs perfectly with hot pot dishes.

For those wishing to try Kobe beef, the Kobe Beef Shabusuki Mini Nabe Kaiseki is also recommended (nine dishes, 14,000 yen).

*Lunch reservations required
*Menu items vary by season

All three signature Fukuju varieties (Junmai Ginjo, Junmai Chotokusen, and Junmai Mikagego) make excellent souvenirs. There are also seasonal limited editions, only available at the brewery, so be sure to ask the staff for their recommendations.

The most popular souvenir is the brewery-exclusive Narazuke pickles (gourd or eggplant, 906 yen each). These are made by pickling salt-cured vegetables like gourd and eggplant in sake lees, giving them a distinct sweet aroma and the flavor of sake that makes them the perfect accompaniment to rice or drinks.

Kobe Shushinkan is a place to not only sample sake, but also learn about and experience the craft behind it. From traditional brewing to the latest popular varieties, there’s plenty to learn and discover. Johanna herself left with an even greater appreciation for sake than before!

Just remember to drink responsibly, and enjoy a visit for the delicious food and sake!

For exploring Nada-Gogo, one of Japan’s top sake-producing areas, the Hanshin Railway is by far the most convenient option, with many breweries located close to the stations. It’s also a safe and easy way to get around after enjoying a few drinks.

Below are some of the best passes to consider for your personal travel needs!

Perfect for those planning to stick around Nada-Gogo, this one-day pass offering unlimited rides on the Hanshin Railway is a great deal! Exclusively available for international visitors.

Best for those who want to check out Kobe, Kyoto, and Osaka in a single day. This one-day pass offers unlimited rides on both the Hankyu and Hanshin lines, allowing travel across a wider area.


Great for exploring the entire Kansai region, including Nara and Wakayama. Valid for multiple days and includes discounts at over 200 facilities.

Perfect for venturing farther out, this pass gets you to places like Okayama, Tottori, and Kinosaki Onsen, with unlimited rides on express trains and the shinkansen.

If you’re unsure about exploring on your own, a guided tour is a great option.