top of page



" A brewery in Shiodadaira Plain(Ueda city), surrounded by many ponds for rice farming."

Wakabayashi Brewing was started sake brewing in 1896, and now female toji has command of  sake brewing since 2016 and tries something new every year.

Our brewery is located in a basin surrounded by mountains,  in a scenic land with many Bessho hot springs, temples and shrines.

When brewing sake, we are using sake rice grown in Nagano prefecture, which has been grown with the blessings of cool water and the beautiful sun, for expressing clean taste and our region.

In addition to value the traditional bland which has continued since brewery was founded, we also brew a new bland as Junmai-shu series and the sake "Moonbloom" for America .

We work for delivering delicious beverages to customers,  and hope for many people enjoy a rich diet with our products. 

Train and countryside.png

"The Ueda area, which has a high rate of sunny weather and a temperature difference between day and night, is a treasure trove of fruits."

Nagano Prefecture has the highest yield of apples and grapes in Japan. Many of the crops that can be sold as fruits and vegetables are out of specification due to scratches and irregular shapes. We are engaged in the juice processing business to contribute to the secondary use of agricultural products carefully grown by producers and to make them new products with added value.


3 commitments to sake brewing


Local materials

We use mainly Miyamanishiki and Hitogokochi made in Ueda city and Tomi city, Nagano pref. 


We are also working on some organic cultivation.


Natural cooling

Taking advantage of the well-chilled brewery, all rice is naturally cooled. The purpose is to maintain the cleanliness of the raw materials and the good condition of steamed rice, and to cool the rice core evenly.


Traditional style + Cleanness

The press machine and the liquor bag containing the mash are thoroughly washed each time, and the mash is divided into sake in a clean condition to maximize the goodness of the mash. Press slowly for 24 hours without applying sudden pressure so as not to put a load on the mash.

E-mail magazine subscription registration

We will deliver information such as recommended products and local tourist information.

Thank you for sending

bottom of page