About
Standing amidst the tranquil streets of Nikko is Katayama Sake Brewery, founded in the thirteenth year of the Meiji era. Its wooden brewery, transcending the flow of time, still holds the breath and passion of its craftsmen.
At the entrance of the brewery, a deep well sits quietly, filled with “Senryo-mizu,” the underground water from the Otani River that flows from the Nikko mountain range. This water is a treasure discovered in Nikko by the founder, who set out from Kashiwazaki in Niigata Prefecture in search of quality water. Drawn from sixteen meters underground, this soft water has a gentle mouthfeel and serves as the source that creates the mellow flavor and aroma essential to sake brewing.
Katayama Sake Brewery remains committed to the traditional “Sase-style” brewing method. Each bag of moromi (fermenting mash) is filled by hand, carefully stacked, and then slowly pressed from above. Though this process is time-consuming and labor-intensive, it eliminates unwanted flavors and brings out the full umami of the sake. Currently, less than ten percent of breweries in Tochigi Prefecture use this method, but Katayama Sake Brewery has preserved this tradition since its founding.
There is also a strong commitment to the rice used. They use “Yamada Nishiki” of special A rank from Hyogo Prefecture and “Yume Sasara,” a sake rice developed over about thirteen years in Tochigi Prefecture, as well as a special yeast developed in Tochigi. Faithfully following the teachings passed down from previous generations that truly delicious sake cannot be made without quality ingredients, they never change their materials based solely on price or convenience.
The flagship product, “Kashiwazakari,” has been beloved by many local sake fans for thirty years as a genshu (undiluted sake) to which no water is added after pressing. Among these, “Kashiwazakari Sugao” is highly regarded in various circles as a completely unprocessed, unfiltered, and unpasteurized sake, bottled only from the rare portion that naturally seeps out before any pressure is applied.
Stepping into the brewery, the scent of wood and the rich aroma of sake fill the air, and a silence as if time has stopped spreads throughout. The ceiling is coated with persimmon tannin instead of chemical paint, and the exposed wiring evokes the Showa era. This building is a valuable brewery filled with the craftsmanship and wisdom of its time, said to have been constructed without using a single nail. There is even a story that, despite large earthquakes, not a single tank has ever fallen, inspiring awe at the wisdom and skill of those who came before.
Katayama Sake Brewery also offers tours, allowing visitors to observe the traditional sake brewing process up close. If the tour coincides with the pressing season, it is possible to sample freshly pressed sake on the spot. Additionally, products for souvenirs are prepared for visitors, allowing them to experience firsthand the depth of sake brewing and the passion of the craftsmen.
Katayama Sake Brewery, nurtured by the rich nature and history of Nikko, pours the craftsmen’s dedication, passion, and respect for tradition into every single drop. Visitors will surely be enchanted by the supreme sake that can only be tasted here and the timeless story of sake brewing.