1992, introduction of the “Mizubasho” brand,
a brand name which is to become synonymous with quality. Here we focused
on two things; keeping the “traditional handmade method”, while bringing on
modern technology, merging the best of the two worlds. In 1994,focusing on
quality “Ginjo” brewing method, our new “Mizubasho Kura (Brewery)” was completed.
We continue to strive for excellence in our “Kura Making”, “Sake Making”, and the
nurturing of our Craftsmanship.
Our Future〜Rice and Craftsmanship
It is said that there are three important factors
necessary to product the finest sake: pure water, quality rice and craftsmanship.
“Craftmanship” is the technique of making sake. To make the finest product sake
brewers must take into account the weather which affects the season’s rice harvest,
and maintain the ideal environment required for the koji and yeast necessary
for the complex fermentation process to make the various varieties of finished sake.
Our Mizubasho and Tanigawadake sakes reflect the beauty of Kawaba and its enviroment.
The Mizubasho brand is inspired by the mizubasho flower which blooms in the Oze Valley.
Tanigawadake sake takes its name from the surrounding Tanigawadake mountains popular
with mountain climbers and hikers. Nagai Sake’s brewing concept is to make clear,
beautiful sake that expresses the special nature of the surrounding region.
We strive to continue to refine our craftsmanship to make sakes which touch
the hearts of those who experience our sake.