We are located in Shiodadaira, where is the southeast of Ueda city and famous for the group of temples and shrines. There are the fertile soil, delicious rice, and the beautiful water.
In 1896, the first generation Manbei Hayashi made up his mind to brew sake with using those natural resources and started this brewery. We always pursue the clean and smooth sake never make drinkers tired.
In 1969, this brewery stopped brewing by their own and asked other breweries to brew their sake. In 2017, the current brewmaster came back to the brewery and started brewing of Wakabayashi jozo for the first time in 50 years. It’s my 2nd year after being the brewmaster. Moreover, I myself is the female and it’s very rare all around Japan. We believe these are our strong points. We stick with producing small quantity and data analytics to improve the quality tank by tank within one brewery season.
＊Haven’t tried sending Sake to any contests
We use the most of rice produced by the contracted local farmers. Miyamanishiki and Hitogokochi are the our main brands. For the higher grade sake, we normally use Yamadanishiki.
We use 2 water sources, one is the underground water from Megami mountain, which is called Yamada shrine's holy water, the other is underground water of the longest river ``Chikuma``. Both of them have very soft and rounded characteristic. Especially, the former one is the well-known as one of the most beautiful water in Nagano Pref.
Clear and refreshing sake is the sake we are pursuing. To make this happen, we are particular to the following 4 things. 1)Low-temp-fermentation, 2)Squeeze by traditional wooden pressure, 3)Produce with small tank 4)Preserve with bottles not left in the tank. Those are all time and effort consuming commitment, however, we believe it's necessary to make the quality higher.
It's my 2nd year after being the brewmaster. Moreover, I myself is the female and it's very rare all around Japan. We believe these are our strong points. We stick with producing small quantity and data analytics to improve the quality tank by tank within one brewery season. I and my husband is the only brewer so that it's critical to maximize the power of nature.