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Meet the Brewery

Hakubanishiki Brewing Company

Founded in 1906 at the foot of Nagano’s Northern Alps, Hakubanishiki Brewing Company champions “sato-zake” (hometown sake). Sourcing soft mountain spring water and rice grown within 7 kilometers of its gates, it bottles the spirit of Omachi.

Nagano prefecture

Hakubanishiki “Karakuchi”

Hakubanishiki - Karakuchi

$36.00

Guardian of Nagano’s Northern Alps

Hakubanishiki Brewing Company has been crafting sake since 1906. Nestled at the foot of the Northern Alps in Omachi, Nagano prefecture, the brewery operates at an elevation of 700 meters, drawing pristine water from mountain springs. It sources its primary sake rice from local fields within just 7 kilometers of its gates. The team’s mission is rooted in the concept of “sato-zake” (hometown sake), ensuring that every bottle preserves the stunning landscape and agricultural traditions of their mountain home.

A discovery beyond the slopes

Our team in Japan first encountered Hakubanishiki while scouting for unique additions to a mini-bottle set lineup. While many know the region for the 1998 Winter Olympics and world-class ski resorts, we were drawn to a story much deeper than the plentiful powder snow. We found a brewery that serves as a quiet protector of the Omachi landscape, transforming the essence of the Alps into liquid delight.

A stone monument inscribed with “Iyari water source.”

The “natural water factory”

Omachi is a city whose  mountainous environment acts as a natural filter, creating what the brewery calls a “natural water factory.” Filtered as it winds its way through the mineral-rich rock, the water is so pure that the city does not even require a standard purification plant; the tap water is essentially fresh mountain spring water. Hakubanishiki specifically uses Onnamizu (literally, “female water”) from the Iyari springs — the softest water source in the area — which imparts a signature clarity and gentle mouthfeel to their sake.

Preserving the rural soul

The brewery’s commitment to its land was solidified by fourth-generation leader Tomosuke Usui. Distressed by the sight of vanishing rice fields and local farmers struggling, he pioneered a 30-year initiative to buy directly from local growers to ensure the preservation of the rural scenery. Today, 100% of their rice is “Eco Farmer” certified and grown within a 7-kilometer radius. 

The Hakubanishiki brewing team is led by Hiroyuki Matsuura, a quiet former law student who traded his books for the brewery in 1999. His precision and deep understanding of the local climate allow him to craft brews that perfectly mirror the brewery’s “fūdo” — the unique spirit of the place.

Brewery workers labor in clouds of thick steam emanating from freshly steamed sake rice.

Brewing in the thin mountain air

Brewing at high altitude is a lesson in adaptation. In the thin air of Omachi, water boils below 100 degrees Celsius, requiring the use of specialized steam heaters and extended steaming times to properly prep the rice. During the harsh winters, temperatures can plummet below -10 C, creating a sterile, dry environment that is ideal for clean, healthy fermentation. Every bottle is a testament to the team’s ability to work in harmony with these extreme Alpine conditions.

Why this matters

Hakubanishiki believes that sake is a vessel for local history and environmental stewardship. By choosing their bottles, you aren’t just enjoying a crisp, clean mountain brew; you are supporting a community’s effort to keep their ancestral fields green and their Alpine waters pure. We chose this brewery for their integrity, their deep connection to the land, and the undeniable sense of place found in every sip.

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