Niigata Prefecture has a reputation for producing some of the best sake in Japan. A primary reason for this is that Niigata grows some of the best rice in the world. From table rice, all the way to sake-specific rice such as Gohyakumangoku or Koshi Tanrei, Niigata’s abundant and high-quality rice production is legendary, as is demonstrated in the sake from this beautiful prefecture.

Yoshi No Gawa not only makes exemplary use of Niigata’s delicious rice, it also brews with a very specific and delicate water. Tenka Kanrosen, which translates to “Sweet Water of Heaven and Earth,” is a spring water that combines streams of Japan’s largest river, the Shinano River, with melted snow from Niigata’s eastern mountain range. It is a soft water, yet rich in minerals that promote yeast growth. Since 1548 Yoshinogawa has been using this water to brew its clean and smooth tasting sake.

Masatsugu Fujino is at the helm of one of the oldest existing sake breweries in all of Japan, which is both a tremendous honor and a challenge. How do you carry on the long-standing tradition of Yoshi No Gawa’s sake brewing while embracing modern times? The answer comes in two distinct methods: 1. Mechanization, but not automation: while using new brewing technology to improve efficiency, Yoshinogawa’s Toji leaves the more meticulous and intricate part of sake brewing to be done by hand. 2. Stay true to sake that represents the spirit of Niigata’s iconic style: regardless of current fads or trends, stay classic, stay timeless.