Our Sake is brewed with Mt. Fuji spring water and this pure water has been
drawn from 1150m above sea level to the town of Fujikawaguchiko since the
improvement of water services after WWII.
Before the war well water was used, and now tap water has been used for brewing.
Water plays an important role through all the brewing process, such as
rice washing, steaming, fermentation, adding water, washing bottles and
tools.... And many of the breweries have difficulties in getting clean
water. Here, the water doesn't need any filtration and disinfection after
natural filtration by Mt. Fuji lava layers.
We are brewing in a favorable enviroment with blessing of Mt. Fuji.
"Begins with cleaning, ends with cleaning" is the words we often
hear and is indispensable for brewing. Before brewing season starts,
brewers brush and polish every corner of the brewery. During brewing,
they keep it clean day after day. And after finishing all, they cleanse
all the tools and the brewery for the next season.
Sunbathing is good for drying tools and sterilization.
Sake is made from rice and water. Koji fungus saccharifies rice starch
and Kobo yeast converts the glucose to alcohol. And sake rice is different
from the rice we usually eat. Just as there are varieties of rice suitable
for eating, there are varieties suitable for brewing sake. 'Yamada Nishiki'
is one of the most famous sake rice.
This area, the northern foot of Mt. Fuji, is not suitable for sake rice
growing because of the cool and cold climate. But our wish to make genuine
'craft sake' with rice grown in Mt. Fuji spring water came true in 2003
with the cooperation of local rice farmers. Their struggles to produce
sake rice at the highest altitude in Japan are immesurable.
Rice harvest in 2004
IDE SAKE BREWERY locates in the northern part of Mt. Fuji, also in the
south shore of Lake Kawaguchi. It's cool in summer and extremely cold in
winter. Temperature drops sharply in November. There used to be more days
when the maximum temperature was 2-3℃ or sometimes lower than 0℃, and minimum
temperature was -10℃.
While it is severe condition for people to live in, it is the best condition for brewing. The lower the tempetature is, the less we have to care about miscellaneous bacterias in the air. And the water is the same. In addition, it becomes easier to control the fermentation temperature when the outside temperature is lower. Freezing air is best for sake brewing.
Place the pointer on the photo to see the location of the brewery
|Kawaguchiko （1981~2010)||Jan||Feb||Mar||Oct||Nov||Dec||past min. temp.|
|max. aver. temp(℃)||5.3||6.1||9.7||17.8||13.3||8.4||-5.7℃(1936.1.31）|
|mim. aver. temp. (℃)||-6.2||-5.2||-1.7||7.9||1.7||-3.4||-22℃(1936.1.31)|
|aver. temp. (℃)||-0.6||0.2||3.6||12.4||7.1||2.0||Date from JMA|
Ice; the gutter smasher. Imagine how cold it is.
Heavy snow on February 17th, 2014. It took 3 weeks for cars to get out on the road.
Making things cannot be done by alone. It's done with cooperation and harmony
of each other while playing his own role. It is said that sake is a living
thing. So lack of harmony results in bad sake. We will diligently brew
sake based on the idea 'Harmony makes the flavor of sake'.
Tea break is important for brewers. While joking and having a small talk, it's also the time to share various information. It will lead to the smooth progress of the following works.
Following the traditional skills, looking to the improvement of techniques
with fresh sense.
Our craftsmanship will be preserved for the future with this spirit.
This photo shows peeling off sake lees from the squeezing machine. Careful
peeling is necessary and it takes a lot of time. How smooth the packing
pretation progresses results from how cleanly sake lees is peeled off.
Real craftsman always does his job thinking of other workers.
It's our responsibility to deliver sake from the brewery to customers without
changing its quality. So appropriate control, operation, and aging are
important factors to make high quality sake. Pasteurization is one of the
important operations to maintain the quality. During pasteurization, it
is important to minimize the change of flavor and aroma with less strain.
We make every effort to keep the quality of sake by quick cool down after
Temperature and light are the biggest enemy for sake. Aging room is kept at 13℃ through the year. Here in the cool and dark room, sake is stored under the care of brewers.
Brewing, storing, bottling, advertising, selling..., not only brewers but
many other people get involved to deliver our sake to customers. We, IDE
SAKE BREWERY, appreciate all the people and customers concerned for continuous
Many people had fun at 'the 27th Sake Festa' in February, 2020
Based on the belief 'sake that has individuality and never tires of drinking',
we would put our all in to provide all the customers with even reliable
sake while paying respects to the benefits of Mt. Fuji.
Ide sake Brewery of Kainokaiun