Tanakaya brewery has produced northern Nagano's "Mizuo" sake since 1868.
This sake is produced with local rice, and water sourced from springs at the foothills of Mt. Mizuo in nearby Nozawa Onsen Village. In fact, 80% of the rice is cultivated in fields less than 5 kilometers from the brewery.
Using brewing techniques passed down for 6 generations, the brewery creates fragrant, deliciously smooth sakes,
which pairs perfectly with Japanese cuisine. 

Raw rice local Nagano Prefecture Kijimadaira production is a rare breed in the "Kinmon Nishiki" up to 39 percent and rice, it is pure rice sake Daiginjo using 100%. By handmade and thorough long-term low temperature fermentation, and bulging with unique depth that makes full use of the characteristics of "Kinmon Nishiki", pull out the taste and aroma that width to the maximum, yet finished with a fine wine you do not get tired of drinking.