​“Aiming for a refreshing and No off-flavor sake”

We are making sake mainly by family at Shiodadaira, Uedacity, Nagano prefecture,Japan, starting with a female toji in 2016.

Located in a basin surrounded by mountains, it is a scenic area with many hot springs and temples and shrines in the surrounding, and our brewery was founded in 1891.

Using locally grown sake rice grown in the blessings of the refreshing water and the sun, we are pursuing a refreshing taste that does not have off-flavor, and we are working to make the sake enjoying with a meal, with your precious person.

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Local Ingredients 

Raw material rice is mainly Miyama Nishiki and Hitogokochi. With the exception of Yamada Nishiki (produced in Hyogo Prefecture), all sake is made from rice produced in Nagano Prefecture.

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Natural cooling

Taking advantage of the characteristics of the cold storage, all rice is naturally cooled . Cool down to the target temperature with natural cold air while checking with human eyes and hands.

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Squeeze by Fune

In pursuit of a mellow taste , all sake is squeezed by Fune(pressing machine). It squeezes carefully for 24 hours without applying a sudden pressure on the mash.

Introduction of year-round products

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