The was a method of making sake during the Edo period at the in the Amagasaki Domain of the former Settsu Province of Japan (now Takarazuka, Hyà Âgo Prefecture). Today, the method is used by homebrew enthusiasts or by small boutique brewers.
The Kohama style is a direct descendant of techniques used by temple priests near the Mukogawa River in southeastern Hyà Âgo Prefecture, who learned their distillation techniques from the Nara style. This style spread quickly through the area by Sessen Jà «nigà  (æÂÂæ³ÂÃ¥ÂÂäºÂé·) to places such as Itami, Ikeda, and Kà Âike. The sake was produced, then shipped down the Mukogawa River to Osaka, where it was then shipped to Edo. However, Sessen fell out of favor with the shogunate, which then began to regulate the brewing of the Kohama sake, and the style eventually disappeared by the middle of the Edo period.
The recipe for making Kohama style sake was discovered in old documents from the period, and it was found to similar to a more dry type of the Itami style of sake, while having its own bouquet. The mold used to make the sake helps to precipitate the proteins out of the sake brew, thereby helping it to clarify into the final product. The full details are found in the , a record from the Edo Period.