Nanawarai Shuzo, founded in 1892 in Kiso Town, Nagano Prefecture, brews in the deep mountain valley of Kiso — a region where clean air, abundant snowmelt water, and extreme cold winters have defined sake production for generations. The brewery pursues what it calls true 'umakuchi,' a full-flavored, dry style that is neither tipped toward sweetness nor sharpness, but maintains body and transparency through the long cold fermentation. Its lineup spans fragrant styles suited to wine glasses as well as sake crafted to improve with warming.
