“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 for enjoying with a meal, with your precious person.
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.
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.
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.
Product Introduction
