Manufacturer: Nakashima Sake Brewery

Nakashima Sake Brewery – Tradition since 1702

📍 History and Location

Nakashima Sake Brewery (Nakashima Jozo Co., Ltd.) was founded in 1702 in the city of Mizunami, Gifu Prefecture. With over 300 years of continuous operation, it is one of the oldest sake producers in the region. Throughout its history, it has remained committed to traditional methods and family craftsmanship.

💧 Water – the foundation of quality

The brewery uses underground water from Mount Byobu, which is soft, mineral-rich, and gives the sake its distinctive full and rich taste. This natural source is a unique element of the Mizunami region and directly shapes the quality and flavour profile of the drink.

🌿 Brewing Philosophy

Nakashima focuses on producing “food sake” – sake designed to pair perfectly with meals. They favour the Umakuchi style (complex, slightly sweet and deep flavours) over the Tanrei style (dry and sharp). This approach ensures a harmonious match between the sake and various culinary styles.

🎌 Brand Kozaemon

In 2001, the brand Kozaemon was launched and quickly gained popularity both in Japan and abroad. The range includes everything from versatile Junmai to premium Junmai Daiginjo.

⚗️ Innovation

Despite its long history, Nakashima is known for its openness to experimentation. It uses various rice varieties (e.g. Yamada Nishiki, Aiyama) and employs both traditional and less common methods such as Kimoto and Yamahai. It also produces limited editions and seasonal special sakes.

🍶 Products

• Kozaemon Junmai – versatile sake for food pairing

• Kozaemon Junmai Ginjo / Daiginjo – premium varieties with delicate aroma profiles

• Special and seasonal sakes – limited productions highlighting regional terroir

• Umeshu – plum liqueur based on sake

🌏 Export and Market

Nakashima Sake Brewery exports its products to more than 30 countries, including France, the United Kingdom, and Singapore. The brand is respected for its quality, authenticity, and ability to blend tradition with innovation.