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Koshimeijyo

Nagaoka, Niigata Prefecture

Brewery Story

Founded in 1845 in Tochio, Nagaoka City, Niigata Prefecture, Koshimeijo has continued the traditions of Japanese sake brewing for nearly two centuries. Nestled within a region renowned for its heavy snowfall, the brewery benefits from pristine snowmelt water and outstanding local sake rice.

Over the years, Koshimeijo has developed respected brands including Koshi no Tsuru and Yamashiroya, combining generations of craftsmanship with a willingness to embrace new approaches to brewing. Today, the brewery remains dedicated to preserving traditional techniques while continually refining its sake for modern drinkers.

Brewing Philosophy and Production

Koshimeijo believes that exceptional sake is created through the harmony of rice, water and people.

Production begins with carefully selected sake rice and follows a meticulous process of rice washing, koji cultivation, fermentation, pressing and maturation. The brewery places particular importance on the traditional Kimoto method, a labour-intensive brewing technique that encourages a complex, rich and naturally expressive character.

The cold, snow-covered climate of Tochio provides ideal conditions for slow and controlled fermentation, allowing the sake to develop purity, depth and elegance. By combining traditional Kimoto craftsmanship with the natural advantages of its environment, Koshimeijo creates refined and distinctive sake.

Style and Signature Expressions

Drawing inspiration from the snowy landscape of Niigata, Koshimeijo produces sake with elegance, subtle complexity and exceptional depth.

Its sake balances delicate aromas with layered rice character and a clean, refined finish. The use of the Kimoto method adds depth and structure while preserving the graceful character associated with Niigata sake.

The Yamashiroya range exemplifies this philosophy, combining traditional Kimoto brewing with a contemporary sensitivity to create distinctive sake that reflects the quiet beauty of Niigata.

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