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. 

Nationwide to using 100% Nagano Prefecture Kijimadaira production Kinmon Nishiki is a rare breed also, is a special net rice wine. In addition to pursuing a simple taste a protein by the use of No. 7 yeast bulging with unique depth that makes full use of the characteristics of "Kinmon Nishiki", and finished in liquor that has the taste and aroma that width. Even in your cans in cold is drink to enjoy in the form of your choice. Raw rice rice, rice malt raw rice varieties Kinmon Nishiki (Nagano Kijimadaira production) 100% Polishing ratio 59% The extent of chili Nakaguchi drinking temperature cold (10 ℃) or null cans (40 ℃) Certain types of type flavor of sake.