Since our founding in 1893, we have brewed sake with the water and rice of this land.
Mineral-rich, medium-hard water from the surrounding limestone forms the foundation of our sake.
By carefully selecting rice best suited to our style, we craft sake that reflects Ochi Brewery’s character.
Honoring tradition, we continue to refine our craft—never skipping the extra step.
Noboru Ochi
Fifth Generation
Ochi Brewery Co., Ltd.
Trust the Senses, Craft by Hand Every Day
A Traditional Method from the Edo Period
Kimoto Brewing?
In kimoto brewing, naturally occurring lactic acid bacteria are cultivated to slowly develop strong yeast.
This process takes more than twice the time and effort of modern brewing methods.
Because it requires constant attention and is extremely difficult to perform consistently, kimoto brewing has become a rare technique practiced by only a small number of breweries in Japan today.
Flavor with Strength and Depth
Kimoto brewing produces not only tradition, but also character.
The strong yeast nurtured through this method creates a sake with powerful flavor, deep richness, and full-bodied umami, while remaining clean and low in unwanted off-flavors.
The result is a rich, bold, and satisfying sake that continues to evolve with time.
Top photo: Kimoto fermentation in progress
Bottom photo: Kimoto yeast starter
© 2026 Ochi Brewery Co., Ltd.
