Inokashira

Kasuga Sake Brewing was established in 1915 in Ina City, Nagano Prefecture's Shinshu Ina Valley, and the Inokashira brand was named and trademarked by the founding generation, inspired by the legendary spring water of Inokashira Park renowned in Edo-period tea ceremonies. The brewery is currently run by two brothers who graduated from the Brewing Department of Tokyo University of Agriculture, continuing the craft with natural spring water from the Central Alps and locally grown sake rice varieties. Traditional hand-pressing techniques are used for Daiginjo and limited-edition expressions, with cloth bag pressing remaining a defining element of the brewing process.