Naito Jozo was founded in 1826 near the confluence of the Kiso, Nagara, and Ibi rivers in the Nobi Plain of Aichi Prefecture, a location where mineral-balanced groundwater from the Kiso River system has shaped the house style for nearly 200 years. Since 2011, all production has been managed entirely by in-house brewers who inherited and now carry forward the traditional manual techniques that define the brewery's identity. The flagship Kisosansen label, named for the three rivers that surround the brewery, is brewed during the coldest months using locally grown sake rice, balancing rice umami with a clean, crisp finish suited to Japanese cuisine.
