Ichinoya Sake was established in 1865, in the town of Omachi, located in the foothills of the majestic Northern Alps of Nagano Prefecture. The brewery has inherited abundant natural resources and traditions and is committed to utilising these to make sake that lives in the present, designed purposefully to maximise the pleasure of eating.
The foundation of Ichinoya’s brewing is pure water derived from snow melt percolating through the stratified bedrock of the Northern Alps. This long natural filtration process, establishes multiple natural underground reservoirs each with different properties and minerals. Ichinoya is uniquely positioned to be able to source eight different water sources, springs, subterranean and river water, and this blessing is known as ‘Hassai’. The brewery selects and harmonises water sources depending on the taste and style of sake that is envisioned.
In 2022, Maho Otsuka joined Ichinoya as Master Brewer or Toji, leading the small brewing team in traditional, Edo style brewing practices in which she has a particular interest. She pursues a modern Kimoto method which is gaining many fans, who appreciate the easy drinkability of this evolving style.
