The Sake Anatomy › Sake Brand Index › Bentenmusume
No.121 · Brewery Profile
Bentenmusume辨天娘 · Ota Shuzojo 太田酒造場
Ota Shuzojo, in the small town of Wakasa in eastern Tottori, went quiet for years as its staff aged before resuming brewing in 2002. Since then it has leaned into local rice — five varieties, including the revived heirloom Goriki and Tottori’s own Torihime — brewing many as single-paddy batches from named growers, in a rustic style the trade specifically recommends serving warm.
Who makes Bentenmusume?
Ota Shuzojo, founded in 1909 in the small town of Wakasa, eastern Tottori. The brewery went quiet for years as its staff aged before resuming brewing in 2002, since when it has leaned heavily into local rice — five varieties, including the revived heirloom Goriki and Tottori’s own Torihime.
What does Bentenmusume taste like?
Tagged Rich & Umami and Dry & Crisp, in a rustic style the trade specifically recommends serving warm. The Junmai Goriki, made with the revived heirloom Goriki rice, and the fuller Junmai Tamasakae (full 4/5) are both high-milling junmai (75% and 80%) with pronounced acidity (3/5).
Which bottle should you try first?
Start with the Junmai Goriki, made with Tottori’s revived heirloom Goriki rice — a distinctive, single-variety introduction to the house’s rustic style.
How does Bentenmusume compare to other Tottori breweries?
Bentenmusume shares its Rich & Umami, Dry & Crisp tags exactly with prefecture-mate Hioki Zakura, while Chiyomusubi tilts toward Tottori’s more Elegant & Refined side instead.
Frequently asked questions
Did Ota Shuzojo brew continuously since 1909?
No — the brewery went quiet for years as its staff aged before resuming brewing in 2002.
What rice varieties does Bentenmusume use?
Five local Tottori varieties, including the revived heirloom Goriki and Tottori’s own Torihime.
How is Bentenmusume traditionally served?
The trade specifically recommends serving it warm, matching its rustic style.
The bottles
Junmai Goriki純米酒 強力
醇酒 Junshu · Rich“Made with Tottori’s revived heirloom Goriki rice.”
Junmai Tamasakae純米酒 玉栄
醇酒 Junshu · Rich“Rustic, high-milling junmai suited to warm serving.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: bentenmusume.com · sakeworld.jp