A vast sky stretches endlessly before your eyes.
The peaks of mighty mountains feel close enough to touch,
while crystal-clear water gliding over jade-green stones.
Here, at the foot of Mt. Kanpu in Kochi,
stands a brewery nestled within the forest.
With a new approach to brewing, we deliver sake that is always freshly made.
Sake That Embodies the Terroir, Crafted Through 30 Years of Experience
In 2024, the 19th sake brewery in Kochi Prefecture was newly established.
Drawing on his wealth of knowledge and experience, owner and toji Tohru Kawazawa is pursuing a new style of sake brewing - one that leaves behind none of the heavy aftertaste typical of traditional sake. Smooth and easy to drink, light and alive with the essence of nature.
With "This is not the finish line yet" as our motto, we continue striving for further evolution.
In Harmony with the Rich Natural Features of Kochi
At an elevation of 700 meters, the forests of Mt. Kanpu have spent generations nurturing pristine mountain water.
Flowing through valleys shaped by time, this clear water is carefully treated using our own method before becoming the foundation of our brewing.
We never lose sight of our gratitude for the gifts of this land.
We strive to use ingredients produced in Kochi Prefecture whenever possible, allowing the character of the region to find expression in every bottle.
Freshly Brewed from a Microbrewery Throughout the Year
Our brewery was designed around a small-scale philosophy. Using custom-built equipment tailored for a compact team, we have established a minimal brewing style that embraces the strengths of a microbrewery.
Temperature-controlled brewing rooms allow us to make sake throughout the year rather than only during the winter months.
Working with smaller tanks than those conventional ones, we create new batches approximately every 40 days, ensuring a continuous flow of freshly brewed sake.
Work-Life Balance, Achieved Through Smart Brewing
While preserving the essence of sake brewing: working closely with water, rice, and koji, we have embraced cutting-edge systems, including remotely monitored koji rooms that can be managed around the clock.
By reducing the physical burden on our brewing team, we cultivate a more comfortable and efficient working environment.
As a brewery rooted in modern life, sustainability is not only about brewing. It is about creating an environment where brewers can continue their craft while also enjoying life with their families and communities.
