There are a plethora of sake breweries all across Niigata, generally concentrated near rivers. Imayo-Tsukasa Sake Brewery has been making sake since the turn of the 20th century, and still stands at the same location today. Quite close to Niigata station, the street this brewery is on was once indeed a river that flowed to the sea of Japan to the north, also indicating why along the same road there are soy sauce and miso makers as well. While the landscape may change, the process and tradition of making sake stands strong here. That isn’t to say however that Imayo-Tsukasa is stuck in the past.

This brewery stays relevant, combining old techniques with new, and even teaming up with artists to create bottle designs. The most famous is their “Koi” line of sake made to resemble a koi fish. Another is the “Black” brand which has a mysterious yet inviting appearance.

With the right timing, reviving old techniques can be a form of innovation. The owner was proud to tell us that his brewery has started storing a portion of their sake in cedar barrels as opposed to large metal tanks; a practice that has been all but lost over Niigata. Furthermore, Imayo-Tsukasa has, since 2006, stopped supplementing their sake with other grain alcohols, a process that became mainstream during the rice shortages after World War 2.

You can take tours of the brewery here, and the current owner has a very open and conversational style about him, letting people explore the brewery as he both explains the process and tells stories of the brewery’s past and present. Inside is full of classic equipment, some in use, some for show, and it’s a reminder that sake brewing on a small scale is very much a hands-on process, and the result of labor, dedication, and passion.

After the tour, there is a tasting corner that lets you freely sample nearly all their varieties. Explore the flavors, and find the best balance of dryness and aroma for you!