Kamaya Co., Ltd.

In 1748 (the first year of the Kan'en era), Kamaya Shinpachi, a merchant from Ōmi, established his business at the current location—then a post town along the Nakasendo Road. He recognized the potential of the high-quality sake rice from Musashino and the abundant water from the nearby
Tone River. He also capitalized on the strategic location near the major Nakasendo and Nikko highways, which provided easy access to the vast commercial hub of Edo.
Today, we focus primarily on producing sake designated as "Tokutei Meishou" or higher, dedicating ourselves to traditional sake brewing methods that emphasize the quality of the rice and spare no effort in crafting each batch with care.

Because sake brewing involves working with living koji and yeast, it is said to be difficult to reproduce the same flavor.
To brew delicious sake, one must master the technique of guiding invisible koji and yeast to work as intended.
Sake brewing is a constant challenge where the theory of “if you do this, that will happen” doesn’t always hold true.
To deliver delicious sake, we will continue to gain experience and refine our traditional techniques.

Sake, which has evolved uniquely in the island nation of Japan, is brewed using techniques that are among the most advanced in the world.
Although sake brewing has been refined over many years, these techniques still hold a wealth of untapped potential.
We believe it is our mission to both preserve and refine traditional techniques while taking on the challenge of exploring new possibilities for sake.