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Mizubasho is brewed from water that began as snow and rainfall that was then filtered slowly through the ground before being pumped up in Kawaba, a small village. Like the distance traveled by the water, drinking Mizubasho takes you on a journey. From the heady, mixed fruit aroma to the perfect amounts of umami and dryness, this sake is sure to satisfy. Be sure to relish the flavor by trying it chilled.
Mizubasho is made in
Nestled in the northernmost part of Gunma prefecture is Nagai Brewing Company. Nearby is Oze National Park, the most beautiful high-altitude marshlands in Japan. Snow and rain slowly filter through the highlands, taking decades to reach the springs at Kawaba, a small village with a little over 3,000 in population. Back in 1886, Shoji Nagai first fell in love with the quality of water there and started brewing sake. Today, the brewing company aims to combine the nature, culture and history of Kawaba village, and to pass down their ancestors’ philosophy and skills, which they call Nagai style.
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