53 Azaishiwaki, Ishiwaki, Yurihonjo-shiGoogle Map
|5 minute drive from JR Ugo-Honjo Station
|Factory Opening Hours
|Operating Hours: 8:00-17:00(Tour Hours: 9:00-16:00, except for 12:00-13:00)
|Reservations required (at least one week in advance by phone)
Reservations required for brewery tours (at least one week in advance by phone)
Time required is approx. 30 minutes to an hour (can be adjusted as needed)
Operating Hours: 8:00-17:00 (Tour Hours: 9:00-16:00, except for 12:00-13:00)
At one time, we can accommodate for up to 30 guests. If you have a group larger than that, please consult us when you make your reservation.
Closed during weekends and holidays, the New Year’s holiday, and Obon.
※ Please be aware that due to events or other reasons, there may be times when we cannot accommodate groups.
Our brewery was founded in 1902 (Meiji 35) by Yataro Saito.
The 11 residences, stores, and warehouses stand just as they were during the time of our founding, and are all registered as National Tangible Cultural Properties.
Our store is built as a traditional tradesman’s house with eaves, but has a unique second floor influenced by Western design.
In the backside of our facilities we have our west warehouse, center warehouse, and east warehouse, which are all made with clay. Together with our main gate and book storage warehouse, they are all buildings of historical significance that tell the story of the development of industry during that period.
Our brewers cultivate their own brewer’s rice. For over 20 years we have used our in-house cultivated and selected yeast, which has its own aroma and taste and also ensures the quality of our brews. “No mixing, no filtering, no adding water”—these three “no”s are how we make our sake. By doing so, our sake is a masterpiece which retains its flexibility even after undergoing the harsh environment of our three “no”s process.
Junmai daiginjo, daiginjo, yamahai junmai ginjo, junmai ginjo, yamahai junmai, honjozo, etc.
During peak sake brewing season, we’ll take you through the actual steps and facilities of our production process.
You will be able to see what a sake brewery looks like only during this particular time. (We ask for your understanding that there are some areas we do not allow visitors to enter.)
Tours also take place during the off-season.