Ota Sake Brewery

Ota Sake Brewery is a long-established brewery that has been brewing sake since 1869 (Meiji 2) and is located in Ikaruga-cho.
It also has a history of producing soy sauce from the Edo to Meiji periods, and buildings such as the main house and storehouse were built in the Edo period and are designated as Important Cultural Properties.
It uses only underground spring water and Asaka rice, which is suitable for making sake.
They are particular about selling directly to customers who are satisfied with the taste and quality, and because they do not wholesale to retailers, it can only be bought at the brewery.
Sake brewing begins from late October to November, and during the four-month fermentation period from early December to March, detailed manufacturing methods such as stirring "every two hours" to prevent spoilage are characteristic.
It is famous not only for sake but also for Narazuke, and the sake brewery's Narazuke "Hatsushigure" is finished with plenty of Ginjo lees, brown sugar, sugar, shochu, mirin, etc. after repeated pickling over a long period in the village of Ikaruga.
It is known as a natural food that does not use any preservatives, artificial sweeteners, or coloring agents.