Rikyugura

Located on Osaka Bay, the port city of Sakai was one of Japan's most important sake-brewing centres during the Edo period, alongside Nada and Fushimi. Until the Taisho period, brewing was even one of the city's leading industries. War and increasing urbanisation led to the decline of the industry, until sake production came to a complete halt in 1971.
In 2015, Rikyugura resumed brewing as the first brewery in the city to do so, initially operating from a converted former restaurant. In 2016, the brewery moved to its current location in the Kai-cho Nishi neighbourhood.

By brewing small batches, the experience and skills of seasoned toji (master brewers) are passed on to the next generation. Rikyugura combines traditional craftsmanship with the ambition to create a sake that is distinctly representative of Sakai. The region's characteristic style plays a particularly important role: the brewery defines Sakai-ness as  «Sweet Sake». This does not simply refer to its sweetness, but to its mellowness and smoothness as a sake.
To achieve this traditional character, the brewery uses an elaborate eight-stage brewing method, in contrast to the three stages commonly used in sake production.

An important foundation is the local spring water from Mount Kongo. The Yamadanishiki rice variety is central to the brewery's ingredients. Rikyugura also uses table rice, including Nipponbare,
which is used to brew Sennorikyu Junmai.