5 exquisite sakes from Nagano, the heart of Japan, made with nature and the skills of artisans

Let's go to Nagano Prefecture to taste the local sake!

Nagano Prefecture, blessed with abundant natural blessings, has the best conditions for sake brewing. Refreshing summers with low humidity, harsh winters with even colder winds, crystal clear air, and clear, gushing water. Furthermore, the natural environment of the four seasons produces high-quality sake rice. It is no wonder that "Nagano Prefecture sake" is delicious, as it is produced in a rich environment. Nagano Prefecture sake is carefully brewed by selecting rice and water, and going through each and every step of the careful preparation process, such as preparation, fermentation, filtration, and pasteurization. Because sake is alive, the more effort you put into it, the deeper the flavor will be. Each local sake brewery in Nagano Prefecture has a limited production, and you can feel the craftsmanship, passion, and warmth of the master brewers who have been supported by a long tradition. "The deliciousness that can only be achieved by hand-brewing sake born and raised in one's hometown." That is Nagano Prefecture sake.

Delicious water and rice are the essence of Nagano sake.

To make delicious sake, the raw materials, water and rice, must be of high quality. To make one sho bottle of sake, about 20 times as much water is needed. The quality of the water has a big impact on the quality of the sake. The water that determines the taste of the sake must be natural spring water that contains a lot of calcium and magnesium, which are necessary for sake brewing, and contains almost no iron, which can spoil the taste of sake.

Nagano Prefecture is famous for its sake rice, "Miyama Nishiki." These varieties that are suitable for sake brewing are called sake brewing rice, and are characterized by their large grains and large cores. What is important for sake rice is good quality water, sunlight, and moderate wind. Land that is free of air pollution and receives ample sunlight is the best place to grow sake rice. Nagano Prefecture sake made with rice and water from such an environment has an exceptional taste.

Kamenoumi (Tsuchiya Sake Brewery) inherits the philosophy and traditions passed down from the founder

Tsuchiya Sake Brewery is located in Saku City, Nagano Prefecture, surrounded by mountains such as Yatsugatake and Mt. Asama, and blessed with abundant nature. With the desire to "brew truly local sake," the brewery is particular about using Saku rice, which is grown in high-quality soil without using any local pesticides. The ginjo sake, which was born by combining traditional traditional brewing methods with new brewing techniques, was the first to be released in Nagano Prefecture and has received high praise. Among them, "Kame no Umi" is a series brewed using traditional methods. Inheriting the philosophy and traditions passed down from the founder, the sake is brewed quickly to achieve a style with a good balance of aroma and flavor. The series offers a wide range of sakes, from Junmai Daiginjo to Honjozo, and is widely accepted by sake fans, beginners, and as gifts.

●Ingredients: Miyamanishiki (produced in Nagano Prefecture) ●Polishing ratio: 49% ●Best temperature for drinking: 5-15℃ ●Volume: 1,800ml ●Price: 3,960 yen (tax included)

Imanishiki (Yonezawa Sake Brewery) A famous Nagano sake brewed with water from the Alps

The brewery was founded in 1906 and is located on the east bank of the Tenryu River, almost in the center of the Ina Valley in the south of Nagano Prefecture. Blessed with high-quality water (underground water from the Southern Alps), the brewery prioritizes using locally grown sake rice. The brewery is also characterized by squeezing the mash in a sake vat, which is now rare. In 2014, the brewery became a group company of a local food company, and in order to protect the beautiful rural scenery, the entire group is involved in rice planting and harvesting. The ginjo sake has a fruity aroma similar to pears and grapes, a rich flavor, and is sweet but sharp, so it is highly recommended even for those who are unfamiliar with sake. In addition, the showroom attached to the brewery sells sake ware and goods in addition to direct sales.

●Ingredients: Miyamanishiki (produced in Nagano Prefecture) ●Rice polishing ratio: 55% ●Alcohol content: 16% ●Volume: 720ml ●Price: 1,980 yen (tax included)

Kirei (Okazaki Sake Brewery) Sake made using traditional methods

Okazaki Shuzo's Shinshu Kirei has been handcrafted since 1665 in Ueda City, Nagano Prefecture, using plenty of local water and rice, with limited water absorption, box koji, and small batches. Since 2003, a woman, Okazaki Mitori, has been the head brewer at Okazaki Shuzo. There are only about 25 female head brewers in Japan, but Okazaki studied brewing at a university in Tokyo and got a job at a major sake sales company. She then learned techniques from successive head brewers, and continues to research every day to create the best sake made in the natural environment of Nagano Prefecture. The taste is characterized by a fruity, gorgeous aroma, and you can enjoy the impressive sweetness and aroma that fills your mouth. It is also reasonably priced, and will be a shocking drink for those drinking sake for the first time. There is a sake brewery and a directly managed store in Yanagimachi, a tourist spot in Ueda City.

●Raw materials: Yamada Nishiki (produced in Kasai City, Hyogo Prefecture) ●Polishing ratio: 55% ●Volume: 1800ml ●Price: 3,850 yen (tax included)

Otanishiki (Kitayasu Daikoku) A local sake made with Shirakabanishiki rice grown in Otari.

Looking out to the west at the beautiful peaks of Kashimayari, Jigatake, and Rengedake in the Ushiro Tateyama mountain range of the Northern Alps, Kitayasu Brewery, with over 90 years of history, is located in Nishina Village, where the Kashima River, Kago River, and Takase River, which originate from the mountains, join together. Using clear underground water that springs from the foothills and high-quality sake rice grown in the local Azumino soil, sake is brewed with outstanding techniques cultivated by the brewery's traditions. Otanishiki is a pure rice ginjo unpasteurized sake brewed to enjoy a fresh taste using Shirakaba Nishiki sake rice grown in the terraced fields of Otari Village, Kitaazumi County, on the border with Niigata Prefecture. Another feature is that it can be enjoyed for a long period of time due to the method of heating the raw ingredients. It is a local sake that you can enjoy its gorgeous aroma and a subtle sweetness that spreads throughout its dry taste.

●Ingredients: Miyamanishiki (produced in Nagano Prefecture) ●Rice polishing ratio: 55% ●Alcohol content: 16% ●Volume: 720ml ●Price: 1,980 yen (tax included)

Kawanakajima Genbu (Sake Senkurano) A gorgeous aroma and a refreshing taste

Founded in 1540, Sake Chikurano is the oldest and most traditional sake brewery in Nagano Prefecture. It is the seventh oldest sake brewery in Japan, and is also famous for being a favorite drink of the Sengoku warlord Takeda Shingen. The toji brewery is a woman, Chino Mariko. As the only daughter of a brewery owner, she studied brewing and microbiology at university, and after two years of training at the National Tax Agency's Brewing Research Institute, she discovered the charm of sake. She began her training under the previous toji brewer, promising to do so for 10 years, but after the eighth year, he suddenly fell ill and retired, so she became the toji brewer. Thanks to her efforts and sense, she has won numerous awards. The sake we are introducing this time, "Genbu," is a limited edition product that is Chino's pride and joy.

●Raw materials: Miyamanishiki (produced in Nagano) ●Rice polishing ratio: 49% ●Alcohol content: 17% ●Volume: 1800ml ●Price: 3,520 yen (tax included)