It all began with the simple goal of catering to the demands of the travelers passing through Yubara-Juku along the Nakasendo route which connected Tokyo with Kyoto during the Edo period. Regional sake breweries were considered an essential component to keeping travelers happy along their long journeys by foot or horse and were brewed to suit the flavours of the area. For Nagano, as a landlocked and mountainous region, these flavours relied on fermentation. Thus a richer sake was common.

Due to the high elevation of Yukawa Shuzo, there are many obstacles that must be overcome to get a successful batch of tasty premium sake.  Among the challenges is the low and slow boiling point which requires extra mastery for successful sake rice steaming.  Winter temperatures are extreme with an average of -18 degrees to -10 degrees which in turn makes the work much harder and less comfortable for the brewers and the yeast less active.

16th generation brewery president Naoko Yukawa, her husband and Toji (the master brewer) Shinichi have dedicated themselves to the research and development of various brewing methods to yield the best results for a sake that will capture the attention of the modern drinker. With the cold climate and elevation, the sake was once very light and lacked standout qualities on the world stage.

Taste : Smooth and silky texture with herbaceous nuances and a hint of grapefruit

How to Enjoy : The sake's rich, full-bodied, and highly acidic nature makes it an excellent match for various flavorful and hearty cuisines.