The brewery locates in the middle of the 770m high mountain. The severe climate in winter sharpens the quality of Sake. Okaya city used to be famous for the sericultural industry, and it’s turned to be the area of the precision machine.
Pure and high-quality water is mandatory for both businesses. People who live in this area have craftsmanship. By using high-quality water and local rice, we are trying to produce the Sake that represents the craftsmanship of this area.
We want customers to feel the air, soil, and people in our town. To make this happen, we stick with using only local rice, and most of them are specially grown by skilled farmers. We believe the localism is the way to differentiate ourselves to others.
・Japan National Sake Appraisal 2018
・IWC 2017 Daiginjo Grade Bronze Medal
Nagano Pref is vast and there five major local brewer's rice. The best condition of each rice is different by area, so we contract with farmers by each rice brand.
Okaya has the famous lake Suwa. This area is blessed with the heaps of high-quality water. We use the local underground water, which is very soft.
Studying the combination of rice and yeast is quite essential. Also, the characteristic of rice changes every year so that we research the trend as quickly as possible and adjust the brewing method.
We believe this uncompromising improvement enhances the reproducibility of taste.
The teamwork is essential for brewing. As a team, each of us commits the quality of Sake. While even cleaning the brewery, we believe it's necessary to think about the quality and customers.