COMPANY

1865 (Keiō 1st year):

Began sake brewing in Kamimichi Town.

Taishō Era (1912–1926):

Moved the brewery to Nakamachi.

Early Shōwa Era (1926–):

Relocated brewery to Taishōmachi.

1945 (Shōwa 20):

Complete destruction of company facilities due to the Gyokuei Maru explosion.

1945 (Shōwa 20):

Commenced recovery from total destruction.

1953 (Shōwa 28):

Won first place in the 1st Tottori Prefecture New Sake Appraisal.

1954 (Shōwa 29):

Incorporated as a company with ¥10 million in capital.

1980 (Shōwa 55):

Renovated the koji room.

1984 (Shōwa 59):

Installed vacuum distillation equipment for rice shochu.

1994 (Heisei 6):

Haruo Okasora appointed as President.
Introduced fully-automated rice polishing machine.
• Built a brewery dedicated to ginjo sake.
• Adopted bottle pasteurization for all junmai sake.

1995 (Heisei 7):

Began exporting sake overseas.

2000 (Heisei 12):

Started sweet potato shochu production.

2007 (Heisei 19):

Renovated directly-managed store “Okasora Honten.”

2009 (Heisei 21):

Established 100% owned subsidiary JIZAKE CY KOREA in Seoul, South Korea.

2019 (Reiwa 1):

Began production of gin under Western spirits division.

2020 (Reiwa 2):

Introduced the groundbreaking Joule-heating pasteurization method, achieving a fresh, namazake-like taste in pasteurized sake.

2021 (Reiwa 3):

Entered the whisky business.

2024 (Reiwa 6):

Awarded Gold Medal at the National New Sake Appraisal.

2025 (Reiwa 7):

Scheduled launch of single malt whisky “Rintaro.”