We are particular about raw materials and spare no effort.

Nanbu Toji, based in Ishidoriya, Iwate Prefecture, is one of Japan's top three toji, along with Niigata's Echigo toji and Hyogo's Tanba toji. It is the largest of the many toji groups across the country, and they work together to improve quality while honing their skills together.

Asakai, a sake brewery in Morioka City, has passed down the techniques and knowledge of sake brewing over a long period of time through successive generations of Nanbu chief brewers. Founded in 1894. It began when Genzo Murai, a samurai of the Nanbu domain, quit his job as a samurai and began brewing sake. Approximately 150 years have passed since then, and its name is now known throughout the country as a regular winner of awards at various appraisal meetings and competitions.

The water used for the preparation is Daiji Shimizu, which springs on the premises. The water has been selected as one of the 100 best waters of the Heisei era, and its mellow taste is essential for Asakai's sake brewing.
We use rice such as Yamada Nishiki, the highest quality sake rice, as well as Yui no Ka and Ginginga, which were developed in Iwate and are suitable for sake brewing. Under the guidance of Nanbu Brewery Masahiko Fujio, who was selected as a ''Modern Master Craftsman'' by the Minister of Health, Labor and Welfare, the young brewers who have taken over the brewery will spare no effort in producing sake.

Among the many brands, the ''Asakai Polished Series'' is a premium sake brewed by hand by Nanbu's chief brewer. Yamada Nishiki is polished for three days, and the temperature of the koji and moromi is carefully controlled, giving it a gorgeous aroma and a dignified taste.

Asakai uses handmade processes and modern processes using state-of-the-art equipment, and both breweries are open for tours (reservations required). You can also sample it.