Kobayashi Shuzo was founded in 1872 (Meiji 5), with an annual production capacity of approximately 1,200 koku. The representative name "Phoenix Mita" is named after the Mita Village where the sake is brewed (named after the underground spring water that flows from the Nikko Mountains). All the works in this series are produced using a bag crane or a Sase-type press (both are gravity dripping methods). No matter which method is used, there will be a lot of sake mash left in the bag. It can be seen from this that Kobayashi Shuzo does not pursue mass production but pays more attention to quality as its principle.

The current brewing manager, Masaki Kobayashi, is also the brewing master (Toshi). Mr. Kobayashi has mastered the most important "koji-making" technique in Japanese sake brewing. The famous "five-story koji room" of the sake brewing uses low-temperature aging fermentation method under strict temperature control to make the sake rice You can perform at your best. Phoenix Meitian is characterized by its gorgeous aroma and strong wine structure. Mr. Kobayashi is committed to brewing wine that not only has a balanced flavor and aroma, but is also simple and easy to understand for customers who drink it. Proper control is a test of Toshi's skill. If it is too much or too little, it will not be able to achieve the appearance of Mr. Kobayashi's ideal sake. With the persistent efforts of Mr. Kobayashi, he led the team to leave his name on the Phoenix Miata series in the Japanese sake list.