Established in 1851, this brewery awarded the Gold Metal of Japan National Sake Appraisal 8 times in the low. This is the highest score in Saitama prefecture. The brewing water is the underground water which contains lots of mineral and purified by limestones of Mountain Chichibu. With using the traditional skill, they brew the MIKADOMATSU. What’s important is to develop the brand-new sake fitting the latest trend with keeping the core of our own tradition.
Water is an essential part of sake. Depending on the quality of water, the taste of sake becomes totally different one. This brewery is located in Ogawa-machi, where is known as the “best location of brewing” due to its high-quality water since long time ago. The hardness of this water is 127mg/ℓ, it’s unusually hard. This is the hardest water which is used for brewing sake in Japan; however, it’s incredibly soft even in spite of hard water. By proceeding the fermentation in lower temperature than usual case, sake gets specially profound richness on it. This amazing water is center of the design of our brewing.
・Awarded 97th Nanbu Toji Sake Appraisal
・Gold medal Japan National Sake Apprisal 8 times
・SAKE COMPETITION 2017 Silver Medal
・Awarded Omachi Summit 2017
We choose the best rice of the year. No matter where the rice is produced, we carefully select the best one matches with our design of brewing. We also proactively use the new brands such as TAMANAE (YAMASAKE No.4), and other local pesticide-free rice.
We use the underground water of Arakawa River drawn from 130M depth. Its hardness is 127mg/L, which is the hardest water in sake brewing industry.
Mix the latest tech and proficient skill of Nanbu Tōji, and brew their original sake. By proceeding the fermentation under low temperature with using the 127mg/L hard water, we are trying to bring the smooth texture and beautiful aroma out.