brewed in Narai-juku, Nagano.

We brew our sake in one of the highest breweries in Japan, standing at an altitude of 940m and surrounded by a mountainous forest of Japanese cedar trees. In Narai-juku, winter temperatures drop nearly 20°C below zero, causing the mountain water to freeze. After the cold winter, the town gets enveloped in fresh greenery as the air turns more clear and pleasant. In autumn, the mountains are adorned with vibrant foliage. Blessed with an abundance of nature, it is a place to truly experience the changing of seasons.

Most sake breweries use large tanks (3,000L to 8,000L) suitable for mass production, often dividing tasks across a large team. At our brewery, we have scaled down to smaller tanks (900L to 1,800L) so that our single master brewer can meticulously and efficiently manage every step of the brewing process – enabling us to produce high-quality sake through small-lot production. Further, while sake is typically produced in the winter, we have incorporated a year-round production method called “shiki-jozo,” or “four-seasons brewing,” so that we can reflect the changing seasons and beautiful nature of Nagano in our sake.