Nakashima Sake Brewery 中島醸造

Kozaemon  ⼩左衛⾨

In the mountainous Gifu prefecture, an area famous for its ceramic-ware called Mino-yaki, Nakashima Sake Brewery has been brewing sake for over 300 years in the city of Mizunami. Established in 1702, it was the first generation Nakashima Kozaemon who decided to start brewing sake. Alongside a separate brand called Shiroku, the name Kozaemon is one of the staple brands crafted from this brewery winning numerous awards and also can be found on business class of ANA flights.

Proud of the natural water source from the nearby Mount Byobu, this pure medium-soft water is filtered through the earth and is sourced underground from the Kuronota Wetlands, an area rich in nature. It is believed that special water gives the sakes crafted at Nakashima Brewery its unique character, mineral rich with a soft sweetness.

Since 2019, facility improvements now allow for a year-round production of sakes (previous to that, brewing was done just in the colder months) and is led by Toji Ryohei Watanabe and a small team of five, who look to each other's expertise and is very much a team effort. While striving to better the year-round products, the team is not afraid to test new ideas/methods or to craft new styles of sake, like the introduction of fruit infused sake. Each brewery staff are responsible for their part in the overall brewing but there is more of an open work-environment where everyone can exchange ideas and all have the opportunity to learn from each other. 

Rice is sourced around Japan focusing on high quality varieties like Yamadanishiki, Omachi, Miyamanishiki grown in the best areas, as well as the locally grown Mizunami-nishiki. 

From value-driven versatile sakes to the refined, rich, and truly special Junmai Daiginjo Shizuku Tobin-Dori and everything in between, there is something for everyone, including a line of some delicious fruit liqueurs that can be chilled and drunk on its own or topped with some soda or even in a cocktail!