蔵の歴史～History
We are committed to integrating nature, culture, history, and the lives of the local people in our sake. We honor the generations that have come before us, the skills of our craftsmen, and devote ourselves to maintaining this legacy for future generations.
Beginnings〜Water
Established in 1886, Nagai Sake is located in a small village near the source of the Tone River in northern Gunma prefecture. Founder Shoji Nagai started his sake brewery after discovering and purchasing mountainous land with a flowing artesian spring with pure water ideal for brewing sake. Today sake brewery remains surrounded by rice fields and the natural beauty of the region.
Rebirth
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.
From Kawabamura〜To the World
Wanting to make a Sake which would be accepted throughout the World, I travelled to the Champagne Region of France to learn the art of wine-making. There, I saw farmer’s who put their souls into the growing of grapes, historic 400 year old wineries, residents proud of their special region and a community full of people from around the world. I thought to myself, “This is it!” This was the moment I envisioned the future of Japanese Rice Wine. “I want to introduce Sake in a totally new light, a sake revolution which very well may change the way people have seen and understood Sake in the past.” NAGAI STYLE was born.
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.
