Natural spring water,
a gift from the Oze mountains near Kawaba Village
Kawaba means “The Place of Rivers”. Founder Shoji Nagai started his sake brewery after discovering and purchasing mountainous land with artesian spring water ideally suited for brewing sake. Today, we honor our founder’s philosophy of preserving the natural beauty of our region by working hard for nature conservation of the area, as we hand our founder’s will on the next generation.
We partner with farmers who carefully produce our special Sakamai (Brewer’s rice).
Mizubasho sake, brewed with Yamada Nishiki brewer’s premium rice grown in Hyogo Prefecture, as well as Yukihotaka and Gohyakumanseki rice grown from Kawaba Village in Gunma Prefecture exhibits the unique characteristics of the rice grown in those areas. And we also brewed with Hitogokochi rice grown in Nagano Prefecture. They are all special contract farmed, and we built relationship with mutual trust for long time.
Integration between modern technology and
traditional sake brewing techniques.
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.