Brewing sake that we think is truly delicious, brewed with free ideas

[Naito Jozo] has a brewery located near the confluence of the three rivers that flow through the Nobi Plain: Kiso River, Nagara River, and Ibi River. It has a history of over 190 years since its founding, and has continued to make sake by inviting craftsmen from the Tohoku region. Today, all processes from rice washing to mash management to bottling are carried out by in-house employees who have inherited the techniques. The company's culture is full of freedom and challenge, and there is an anecdote about the president's desire to select people who value manufacturing, regardless of their experience, so they hired a chief brewer through an open recruitment process.

Naito Jozo has a brewery near the confluence of the three rivers that flow through the Nobi Plain: Kiso River, Nagara River, and Ibi River. It has a history of over 190 years since its establishment, and relies on craftsmen from the Tohoku region to make sake. Currently, the entire process from rice washing to moromi management to bottling is handled by in-house employees who have inherited the techniques. The company culture is full of freedom and challenge, and there is an episode in which the company's president hired a chief brewer through an open recruitment process, with the president's desire to ``choose people who value manufacturing, regardless of their experience.''

By thinking freely and unconstrained by conventional wisdom, we arrived at a sake that has a unique character that goes well with grilled fish, yakitori, and Chinese food. The underground water from the Kiso River, which contains just the right amount of minerals, brings out the flavor of the rice, creating a sweet yet refreshing taste.

The label for ``Kiso Mikawa'' is based on the work of Toyoko Koda, a picture letter writer living in Gifu. The warm typeface shows the depth of its taste.