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 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
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.
Incorporated into Wakabayashi Brewing Co., Ltd.
The out of store department has newly established, and the office and warehouse has expanded.
Started juice processing business. The purpose of contributing to the secondary use of damaged or irregularly shaped crops.
Sake rice Miyama Nishiki 59% polished rice is used to jointly develop the "Shiki no Amazake" series with the Nagano Prefectural Industrial Technology Center.
Collaborative development with the NPIT center of "Labre bacterium fermented refreshing amazake" using plant-derived lactic acid bacterium Labre.
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.
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.
Introduced TM type ginjo press machine, and transferred most of the production to high class.
Introduce a refrigerator / freezer for sake to expand the storage capacity of bottle storage.
Started exporting and selling sake.
Developed a lactic acid bacterium fermented sake mother(Shubo) using plant-derived lactic acid bacteria, and revived the Yamahai method.
Near our brewery, we started to work on organic cultivation of sake rice (a farming method that reuses cotton).
Renovated the retail store attached to the office.