Founded by brothers Kamezo Miyashita and Motosaburo Miyashita, Miyashita Sake Brewery traces its origins to 1915, when the siblings embarked on their brewing journey in Tamano, Okayama Prefecture. In 1967, the brewery relocated to its present site in Nishigawara, near the Asahigawa River, renowned for its pristine underground aquifer extracted from depths of 100 meters, designated among Japan's purest water sources.

Miyashita Brewery is known for utilizing and embracing the finest local Sake rice strains, such as the prominent heirloom Omachi Sake Rice. The tireless pursuit of craftsmanship and exceptional Sake produced by Miyashita Brewery is exemplified through the cultivation and incorporation of “Takashima Omachi” Sake Rice, considered to be the direct and most authentic stain of this heirloom grain. The hallmark of Omachi Sake rice lies in its distinctive shinpaku—the central starch core (white portion)—boasting a round, sizable, and tender profile that imparts a mellowness and sophistication to the resulting Sake.

Additionally, in 1995 Miyashita Brewery pioneered the craft beer movement in the Chugoku region, introducing their line of “Okayama Craft Doppo Beers;” spearheading a commitment to innovation and independence in the Japanese beer brewing scene. Furthermore, in 2015 Okayama Distillery was opened on the grounds of Miyashita Brewery, to commemorate the 100 year anniversary of the company.

Today, the company produces a diverse range of beverages, including Honkaku Shochu, unique liqueurs, craft beer, true Japanese Whisky, and of coursetraditional Sake.