The best materials and skills could produce great products.

In 1896, the founder Manbei Wakabayashi started sake brewing in Shiodadaira plain, where is blessed with fertile land and natural water.

We are keeping  effort to make sake which is loved , needed by people , and helps their meal enjoy because of the founder's motto, "what the worthful sake is to be loved". 











Main brand is "TSUKIYOSHINO".

TSUKI means moon, and YOSHINO means cherryblossoms.

We have the beautiful culture "OHANAMI" which people enjoy the transit beauty of cherry blossoms with sake in spring , japan. When the founder enjoyed a night party under the cherry blossoms, he saw a flurry of cherry blossoms in the wind at full moon and thought how beautiful it is.

We believe to respect for the taste, elegance, and nature leads to that japanese sake culture become more flourishing. 

Company information

​Company name   Wakabayashi Brewery Co., Ltd.

President and CEO  Fumio Wakabayashi, (4th generation brewery)

Location                      466 Nakano, Ueda, Nagano TEL: 0268-38-2526 FAX: 0268-38-0225

Founded                     October 1896 

Capital                       10 million yen

Business contents Manufacture and sale of sake, manufacture and sale of soft drinks (juice, amazake), pickle production

Business hours         8:30-17:30 Closed on weekends and holidays


1896  明治29年

Manbei Wakabayashi founded a sake brewery in Nakano, Nakashioda-mura, Chiisagata-gun. Started brewing sake and soy sauce. Sake brewing style was from Echigo Toji.

1921  大正10年

Incorporated into Wakabayashi Brewing Co., Ltd.

1993  平成5年

The out of store department has newly established, and the office and warehouse has expanded.

2006  平成18年

Started juice processing business. The purpose of contributing to the secondary use of damaged or irregularly shaped crops.

2011  平成23年

Sake rice Miyama Nishiki 59% polished rice is used to jointly develop the "Shiki no Amazake" series with the Nagano Prefectural Industrial Technology Center.

2012  平成24年

Collaborative development with the NPIT center of "Labre bacterium fermented refreshing amazake" using plant-derived lactic acid bacterium Labre.

​2015  平成27年

We will renovate the Jiuqu room that has not been used for about 50 years and revive our own Jiuqu making.

Tsukiyoshino Sake Party is started and held twice a year.

2016  平成28年

Mami Wakabayashi, the second daughter of the 4th generation brewery, became the first female brewery in history. We  had participated in intensive manufacturing since 1969, but switched to in-house brewing.

2017  平成29年

Introduced TM type ginjo press machine, and transferred most of the production to high class.

​2018  平成30年

Introduce a refrigerator / freezer for sake to expand the storage capacity of bottle storage.

Started exporting and selling sake.

2019  令和1年

Developed a lactic acid bacterium fermented sake mother(Shubo)  using plant-derived lactic acid bacteria, and revived the Yamahai method.

2020  令和2年

Near our brewery, we started to work on organic cultivation of sake rice (a farming method that reuses cotton).

2021  令和3年

Renovated the retail store attached to the office.