Founded in 1857, Kawabu Brewing sits nestled between two pristine rivers in the lush mountains of Taki Town, Japan. The name "Kawabu" combines "Kawa" (river) from the founding Kawai family and "Bu" from "Buhachi"—a traditional title passed down through generations of brewery masters. Originally, they didn't just make sake but also produced miso and soy sauce, which is why they call themselves a "brewing company" rather than simply a "sake brewery."
For over 160 years, this location between the crystal-clear Kushida and Miya rivers has provided them with some of Japan's purest water. But what makes Kawabu special isn't just their pristine setting—it's how they've spent decades revolutionizing sake-making by doing exactly the opposite of what everyone else does.
The Deep Sea Water Revolution
While most sake breweries use deep sea water to make their products cleaner and crisper, Kawabu did the exact opposite. They discovered that the mineral-rich water actually supercharges their yeast, creating more complex flavors and achieving what they call "complete fermentation"—where yeast consumes nearly all the rice's sugars.
The unexpected bonus? This process eliminates the stale, cardboard-like off-flavors that can ruin aged sake. They accidentally solved a problem that's plagued sake makers for centuries, while barely needing artificial enzyme additives.
Secret Rice and Ancient Techniques, Reimagined
Kawabu grows "Yuminaraho"—a rice variety that literally exists nowhere else on Earth, developed with local farmers and Mie University specifically for their unique climate. But having exclusive ingredients is only half their story.
They also perfected their own version of "yamahai," an notoriously difficult traditional brewing method that most breweries avoid. Their "Ise Yamahai" technique creates sake that's "light on the palate but full-bodied in flavor"—winning international competitions for achieving what seems impossible.
When "Everyday" Sake Beats the Premium Bottles
Their flagship sake, "Hokisugi Shujun," makes up 80% of their production and locals drink it daily like we drink beer. But this "regular" sake won "Great Value Champion Sake" at the International Wine Challenge, beating premium bottles that cost five times as much.
Current owner Hidehiko Kawai runs "Challenge Tanks"—small experimental batches testing wild ideas with their "Let's Try" philosophy. Because in an industry where tradition usually trumps innovation, sometimes the most radical thing you can do is ask "what if we tried the opposite?"