We deliver super-fresh, freshly squeezed sake directly from our brewery in Japan.

Freshly produced sake has a fresh aroma and taste.

We freeze our sake in Japan to ensure　freshness.

We have been thinking about how we can make this delicious sake available to people outside of Japan. As a result, we created frozen sake.　To ensure freshness, we freeze the sake in Japan before shipping.

The secret of freshness

We use a special machine that can freeze at -60 ° C.

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Its ingredients increase when frozen.

According to hosyo, a company that sells refrigeration equipment, freezing increases ingredient A, which makes it taste better when drunk.

Products

　Watanabesahira Sake Brewery
&
Nikkohomare

Nikko homre is produced by Watanabesahira Brewery in Nikko, Tochigi Prefecture, Japan.The brewery was established in 1842.

Climate

Imaichi is located at an altitude of 400 meters above sea level at the foot of the Nikko Mountains, where it is cool in summer and very cold in winter. This cold weather is suitable for brewing good quality sake. During the brewing season, the brewing process begins early in the morning when the temperature is at its coldest. The temperature sometimes reaches minus 10 degrees Celsius. Also, on hot summer days, there are evening showers in the afternoon and evening. Thanks to this, even in the middle of summer, the nights are so cool that we don't need an air conditioner.

Watanabesahira Sake Brewery's Commitment

Water

Imaichi is located on a fan-shaped area of the Daiyagawa River, which flows from the Kegon Falls, and has very high quality groundwater. Imaichi is famous for its cedar trees, including the Nikko Sugi Namiki, an important cultural asset. It is said from old days that "where good cedar grows, good sake is made", and Imaichi is blessed with high quality water suitable for both cedar and sake.
In front of our shop, we have well water flowing all the time, and many people come from outside of the prefecture as well as from the neighborhood to fetch water.
The water here is soft, so it is refreshing to the palate and suitable for tea and coffee. The water is free of charge, so please try it when you are in the neighborhood.

Rice

Rice is just as important as water for Junmai-shu. Depending on the sake quality we are aiming for, we select the best rice to use. For our Junmai Ginjo Nikko Homare, which is a particularly local sake, we use Gohyakumangoku, which was specially produced by a farmer in Imaichi. We also use other rice harvested in Tochigi prefecture as much as possible.

Craftsman

Our Toji is a Nanbu Toji from Iwate Prefecture. Under the supervision of this veteran brewer, who has been with us for over 20 years and knows all about the benefits of pure rice sake, Iwate and local brewers work together to brew sake with care and diligence. This careful work supports our sake, which has the highest percentage of pure rice in Tochigi Prefecture.

Store

It is in a building that is more than 100 years old.
Some customers are interested in the electrical wiring inside the building, which reminds them of the times.
We also have limited edition sake and sake cups. We welcome your questions about sake, so please take a look around.
Of course, you can also try some of our sake.

The sake production process

Sake is brewed through the process shown in this diagram.
Sake is made by fermenting raw materials to obtain alcohol. So it is a brewed sake, a member of the wine and beer family.However, since sugar is not contained in the raw materials, saccharification is required, and the process is called parallel double fermentation sake, which is unique to sake.