Founded in 1727 at the foot of Mount Ikoma, between Nara and Osaka, Nakamoto Sake Brewery produces artisanal sakés designed to accompany meals in the manner of a wine. True to this philosophy, it crafts its sakés exclusively from rice, water, koji and yeast, with no added distilled alcohol or antioxidants.
Combining tradition and innovation, the brewery pays particular attention to the quality of its raw materials and employs modern technologies, including a water activator that promotes the activity of koji and yeasts. This approach contributes to developing richer aromas and improving the flavour quality of its sakés.
