A brewery with a story of inspiration and dedication. Established in 1912, Otokoyama Honten has been making sake in Kesennuma for more than a century While their main office was severely damaged in the 2011 earthquake and tsunami, the brewery and some moromi (fermentation mash) survived. Thanks to the help of locals who lent them key supplies and an electric generator, they were back in business the day after the earthquake! After the disaster, they became even stronger and expanded their operations around the country. To this day, Otokoyama Honten stands as a symbol of hope and recovery.

Using mostly Miyagi-grown rice and having experts oversee each step of production has helped this small brewery earn regional, national, and international awards.

The sake brewery tour takes you behind the scenes. Visitors can learn about each step of sake production in detail by watching the process in action. A guide explains the history of the brewery, brewing equipment and fermentation methods, the difference between sake types, and the conditions required to make fine sake. At the end of the tour, visitors are invited to taste samples of their flagship brands such as Sotenden, Otokoyama and Biroku.