Our commitment to pursue an authentic quality.

We shall meet Sake at the important stages of life.
Nanbu Bijin must be the Sake, loved by everyone.
Nanbu Bijin has to promise to keep making sake with the sprits to discover new things by studying the past through scrutiny of the old.

He went to the United States to study when he was a student of Fukuoka high school in Ninohe City. This opportunity caused his to become interested in family business sake brewery.
He went on the brewing Department at Tokyo University of Agriculture, which is well known for gathering specialists of Japanese sake brewery. Under the guidance of Takeo Koizumi Professor of Tokyo University of Agriculture of brewing department, he made a “Daiginjyo by University Student” at Katsuyama Enterprise Co., Ltd, brewing department of Sendai city Miyagi, Japan from sophomore year to senior year. He had practical training at Kumamoto Brewery Institute, Kouro, famous for its discovery of 9th Koubo in his junior year.
In addition, he also tried to study other alcoholic beverages by taking part in summer time job at a Japanese sake made from millet, called ‘Awamori’, ‘Yae Izumi’, at Ishigaki Island, in Okinawa, Japan belonged from manufacture department to sales department.