Sake making is a living process.

Sake making is a living process.

Rice, water, and climate are important factors to making good sake. Sake can only be made once a year. Because the rice harvest varies, there is no specific recipe that works every year. A great deal of planning goes into the rice-polishing ratio that is adjusted to the quality of the rice grain. From there, a specific day is selected where temperature and humidity are just right to start the sake making process. After that, the fermenting mash is produced and the fermentation process begins. This process requires the combination of daily tasting and chemical analysis to create the best sake. This traditional sake making method paired with Hideya’s craftmanship and his eagerness to challenge himself, is the key to sake making at the Nakano Sake Brewery.

Hideya Funai
Hideya has been involved in brewing sake for 25 years. With a history of awards, he is a master of sake brewing. He works to produce an exceptional and well-balanced sake as well as carrying out the thoughts of its brewmasters. He has successfully fused traditional and modern techniques to create a unique brewing process. He aspires for people around the world to savor and enjoy one of Japan’s deep-rooted traditions: Sake.

・Zenkoku Shinshu Kanpyokai* (The National Research Institute of Brewing)
 : Best “gold prize” awarded annually since 2015
・The Fine Sake Awards Japan: Best “gold prize” awarded annually since 2015
 *Recognizes and awards based on taste and quality
我逢人【GAHOUJIN】
It all begins with an encounter. Every encounter must be cherished. Sake brings people together. Gahoujin gives the palate an encounter with a mysterious and exquisite flavor.
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半田郷【HANDAGOU】
The creators of this sake took inspiration from the diverse food culture and traditional flavors adored by the people of Chita for over 20 years. It can be enjoyed across various occasions because of its natural sweet and mellow flavor extracted from rice grains. Handagou is a "jizake"(local sake) that has been appreciated by many.
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彩華【SAIKA】
With a special sensitivity to rice as an ingredient, the brewmasters in Chita wanted to take on the challenge of creating a new exceptional sake. Connecting with farmers more than 1000km away in Hokkaido, this collaboration allowed brewmasters and farmers to work together on this special product.
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我逢人【GAHOUJIN】
Nakano Sake Brewery’s newly created “Gahoujin” brand was developed with the thought of wanting as many people as possible to appreciate Japanese sake. This Junmai Daiginjo was created using “Yamada Nishiki”, a sake-specific rice, with a high-quality rice-polishing method of 30%, which removes impurities and enhances the taste of rice itself with a hint of fruitiness. Each bottle is handcrafted individually.


GAHOUJIN Junmai Daiginjo

Alcohol Content:15%
Raw Materials:rice(Yamada Nishiki), koji
Rice-Polishing Ratio:30%
Sake Meter Value:±0.0
Hideya's Notes

Delicate sweetness with fruity aromas



GAHOUJIN Junmai Daiginjo Namazake


Alcohol Content:15%
Raw Materials:rice(Yamada Nishiki),koji
Rice-Polishing Ratio:30%
Sake Meter Value:±0.0
Hideya's Notes

Slightly sweet with bright aromas



GAHOUJIN Junmai Ginjo


Alcohol Content:15%
Raw Materials:rice(Yamada Nishiki), koji
Rice-Polishing Ratio:40%
Sake Meter Value:±0.0
Hideya's Notes

Semi-dry with bright aromas

半田郷【HANDAGOU】
Handagou uses “Wakamizu”, a rice grain grown in the Chita region. The rice-polishing ratio was carefully adjusted in order to not let the aroma overpower its taste. Handagou pairs well not only with meat and seafood, but also a wide variety of dishes. Reminiscent of Japan’s characteristic seasons, Handagou’s mellow aroma and well-rounded sweetness from its rice grains can are delectable when paired with delicious food.



HANDAGOU Junmai Ginjo Kobo-1801

Alcohol Content:15%
Raw Materials:rice(Wakamizu), koji
Rice-Polishing Ratio:55%
Sake Meter Value:+2.0
Hideya's Notes

Slightly dry with an elegant scent



HANDAGOU Junmai Ginjo


Alcohol Content:15%
Raw Materials:rice(Wakamizu), koji
Rice-Polishing Ratio:55%
Sake Meter Value:+2.0
Hideya's Notes

Dry with mellow aromas



HANDAGOU Junmai Karakuchi


Alcohol Content:15%
Raw Materials:rice(Wakamizu), koji
Rice-Polishing Ratio:65%
Sake Meter Value:+3.0
Hideya's Notes

Dry with a mellow scent

彩華【SAIKA】
The brewmasters at Nakano Sake Brewery spent time with farmers in Hokkaido and the farmers also toured Nakano Sake Brewery. During this time, the farmers showed the brewmasters a newly emerged rice suitable for sake named “Ginpu”. This rice would later become the core ingredient in “Saika”. Through this partnership, the two geographically distant facilities connected and created “Saika”, a symbol of connecting people together. Saika uses the yeast strain #1801, which is also popular in the UK and the US. Saika is elegantly dry and has fruity and floral aromas.

SAIKA Daiginjo

Alcohol Content:15%
Raw Materials:rice(Ginpu), koji
Rice-Polishing Ratio:50%
Sake Meter Value:+3.0
Hideya's Notes

Slightly dry with elegant aromas





SAIKA Junmai Daiginjo


Alcohol Content:15%
Raw Materials:rice(Ginpu), koji
Rice-Polishing Ratio:50%
Sake Meter Value:+1.0
Hideya's Notes

Delicately sweet with a flowery scent