Nakamura Brewery Co.,Ltd

Without abundant nature, there is no savory sake 

―　The motto for sake brewing　―

The sake used for mon soln du visage products is brewed with the underflow of Mt. Hakusan which brings out the genuine taste of sake from ancient times. This attractive brewery set in the beautiful old Japanese castle city has been brewing sake with the blessings of the pure water and air of Kanazawa city since the establishment in the Bunsei period (1818-1829) of　the Edo Era (1603-1867). During this long history, the brewery hasn’t just inherited the highly specialized techniques of sake brewing but also the virtue of appreciating nature. As one of those who benefit from the blessings of nature, the brewery finds it its mission to preserve the local environment in the midst of the urbanization of farm villages where in recent days, we can’t even see fireflies anymore. Filtering the discharge water from the brewery with waste water treatment equipment is just one example of the brewery’s efforts to protect the environment.

The wisdom and techniques of the masters

―　The philosophy of sake brewing　―

Sake is a simple liquor made of rice, water and rice malt. Thus the taste of sake largely depends on the skills of the master brewers. They make every effort to best bring out the flavors of the painstakingly produced organic rice and the clear water of Mt. Hakusan. The brewers have the perfect blend of wisdom and experience to produce sake using traditional techniques with no compromise on any brewing process from production to quality management. The sake used in our products has a fine robust flavor that recalls the taste of sake of olden times and embodies the brewer’s passion for production and appreciation for nature.

Aiming at practicing an agricultural method that will last for 1,000 years and more

―　Thoughts on rice: the crucial ingredient of sake　―

“When I gave serious thoughts to the future of the environment, I began to hold doubts about the current farming methods that use massive amounts of pesticides and chemical fertilizers and began to think that we need to be aware of our environment and to make efforts to coexist with it. That’s how I began organic farming in hopes to employ farming techniques that can be practiced by future generations 1,000 years from now” says one of the local organic farmers. Compared to conventional methods, the amount of harvest is low with organic farming and extensive manual labor is required for weeding and other tasks. The brewery places great importance on making sake from rice produced by farmers with a strong sense of responsibility as food producers who take up such a difficult yet rewarding farming method that is beneficial for people and the environment.

Aiming at a green future: Cleansing the waste water from the brewery

―　Cherishing the environment　―

The brewery currently filters its waste water before discharging, and plans to eventually channel the purified water through the biotope in the brewery premises. Though the project itself is a small one, just to purify the waste water and use it to create a brook, the brewery is convinced that it will bring about a natural habitat full of wildlife. The quality of water is essential for sake brewing. The brewery believes that those who have the blessing of using the clear water created from the rainfall of 100 years ago have the responsibility to return that water in the purest form possible. Fireflies are a symbol of beautiful and abundant nature, and they have always provided peaceful thoughts to the Japanese people. The brewery aims to preserve an environment where the now slowly disappearing fireflies can robustly exist, and it is putting the project to work right on its own property.

Carrying on the Japanese sake traditions

―　The Japanese culture and soul　―