water of the mountains,
sake of the skies

We brew our sake in one of the highest breweries in Japan, standing at an altitude of 940m and surrounded by a mountainous forest of Japanese cedar trees. In Narai-juku, winter temperatures drop nearly 20°C below zero, causing the mountain water to freeze. After the cold winter, the town gets enveloped in fresh greenery as the air turns more clear and pleasant. In autumn, the mountains are adorned with vibrant foliage. Blessed with an abundance of nature, it is a place to truly experience the changing of seasons.

Most sake breweries use large tanks (3,000L to 8,000L) suitable for mass production, often dividing tasks across a large team. At our brewery, we have scaled down to smaller tanks (900L to 1,800L) so that our single master brewer can meticulously and efficiently manage every step of the brewing process – enabling us to produce high-quality sake through small-lot production. Further, while sake is typically produced in the winter, we have incorporated a year-round production method called “shiki-jozo,” or “four-seasons brewing,” so that we can reflect the changing seasons and beautiful nature of Nagano in our sake.

While many breweries use a stable water source such as well water, narai uses the fresh mountain water of Kiso Valley, flowing from an altitude of over 1,000m. The water originates from a spring near the watershed of the Shinano River and Kiso River, and is characterized by its clarity and smooth, rounded texture brought about by a rare water hardness of less than 25.

We use rice that has been carefully cultivated by Farm Ichimaru, a rice farm in Azumino, Nagano. We have a strong commitment to using locally grown rice. Our master brewer personally visits the farm, participates in rice planting, and collaborates with the farmers to carefully select the best rice for brewing narai.

We use Kyokai No.7 sake yeast from Nagano, which is known for its strong fermentability and ability to refine aromas elegantly. For the koji mold that converts rice into sugar, we select a strain that is well-balanced with high enzymatic activity.

suginomori brewery
2023.02 Shinshu Brand Awards 2022 NAGANO GOOD DESIGN Grand Prize
2022.10. Good Design Award
2022.09. 56th Japan Sign Design Award 2022 Bronze Prize

narai
2022.09. Japan Package Design Awards 2023 Selected
2022.06. Top Award Asia 2022 Gold Award
2022.06. KURAMASTER Junmai Daiginjo-shu Category Gold Prize
2022.05. International Wine Challenge (IWC) 2022 Recommended Wine

At suginomori brewery, our mission is to pass down Japanese sake culture to future generations.
To achieve this, we reexamine conventional practices of the sake industry and experiment with new endeavors.
We aim to go beyond brewing – exploring sake with a free and creative approach, to help spread the beauty of sake to the world.

about suginomori brewery:
In 2021, we restored Suginomori Shuzo, a sake brewery nestled in the historic town of Narai-juku, established in 1793 but closed down in 2012. After upgrading the facilities and optimizing the space to a third of its original size, it was reborn as suginomori brewery.

In the process of the renewal, we sought to confront some of the challenges faced by the sake industry in recent years: a decline in domestic demand for sake, the subsequent closing down of many local sake breweries and rise in abandoned farmland, and unstable employment due to sake typically being produced only in the winter months.

We listened to the voices of farmers. We visited the rice paddies, and took part in the rice cultivation process. We incorporated a year-round production method called “shiki-jozo,” or “four-seasons brewing,” to ensure a more stable production environment.
Although seemingly small steps, we believe that these are some of the building blocks for a more promising future.

Additionally, as part of our endeavor, we sought to transform the brewery into what we call an “open brewery.” suginomori brewery is adjoined to the restaurant of BYAKU Narai, an accommodation facility renovated from part of the former Suginomori Shuzo. Visitors can look into the brewery from a large glass window in the restaurant, providing them with a rare up-close view of the sake brewing process. Through opening and showcasing our brewery, we hope to inspire more people to take an interest in sake.

Finally, our brand name “narai” is derived from the town of Narai-juku – chosen from our hope to introduce this charming town to the world through our sake. If you ever find yourself in Narai-juku, we would be delighted to welcome you to suginomori brewery.