Sake the Japanese Alcohol Beverage created from rice has made a big impact in today's market.
19/02/2025
For generations, the crisp, glacial meltwater cascading down Mount Yotei had whispered secrets to the valley below. In 1916, those whispers found a voice in Niseko Shuzo. Not just a brewery, but a sanctuary where the purity of the mountain met the artistry of sake making.
From its inception, the kura (storehouse) embraced the harsh winters, understanding that the heavy blankets of snow weren't a burden, but a blessing. They cradled the fermenting sake in a constant, natural refrigeration, coaxing out subtle nuances and complexities.
The master brewers, their hands weathered like the mountain itself, knew that the "mizuwari nashi" philosophy – no added water – was more than just a technique. It was a promise.
A promise to capture the very essence of the mountain's gift, undiluted and pure. They sought out the finest Hokkaido-grown rice, "Suisei," "Ginpu," and "Kitashizuku," each variety lending its own unique character to the brew. As Niseko transformed from a quiet mountain village to a bustling international destination, the brewery remained a steadfast guardian of tradition.
It became a place where skiers and snowboarders, after a day on the slopes, could warm themselves not just with the sake, but with the story it carried – a story of water, rice, snow, and the unwavering spirit of Niseko.
Each sip was a taste of the mountain's heart, a connection to the generations who had poured their passion into every bottle.
