Koshitsukano Sake Brewery is a Niigata-based brewery formed in 1996 through the merger of two historic producers: Tsukano (founded in 1781) and Koshi (founded in 1987). Tsukano, known locally under the Kawachiya name for its Yoyoizumi sake, and Koshi, a specialist in Junmai, Ginjo, and Daiginjo styles with 17 consecutive Kanto-Shinetsu Sake Awards, brought centuries of tradition and craftsmanship together. Production continues at the original Tsukano brewery in Agano-shi’s Bunda district, blending heritage with modern excellence. Specializing in light, dry Junmai sake, Koshitsukano uses local Gohyaku Mangoku and Koshiibuki rice, pure mountain spring water, and its proprietary Tsukano yeast. Traditional Echigo Toji techniques, including steaming rice in a “kama” cauldron, are still proudly upheld.Each brewing season begins with the migration of swans to nearby Lake Hyoko, inspiring the sake name “Hirai,” symbolizing renewal and a deep connection to nature. Agano-shi’s fertile Echigo Plain, Agano River, and Gozu mountain range provide ideal terroir, while the region’s snowy, windswept climate shapes brewing practices. Today, Junmai styles represent about 70% of Koshitsukano’s production. Their sakes are celebrated for their balance, purity, and timeless drinkability, reflecting over 230 years of Niigata’s sake-making tradition, nature, and craftsmanship

Agano-shi, home to Koshitsukano Sake Brewery, is located in Niigata’s fertile Echigo Plain, bordered by the Agano River and the Gozu mountain range. This region is renowned for producing premium Koshihikari rice, along with other quality crops like eggplant and edamame. Its heavy snowfall, strong river winds, and clean natural environment create ideal conditions for sake brewing, influencing both the flavor and quality of the sake produced. In Agano-shi and across Niigata Prefecture, eco-friendly cultivation is deeply valued, especially in rice farming. Growers increasingly embrace sustainable methods, including organic practices, reduced chemical use, and natural pest control, to protect the region’s pristine environment. For breweries like Koshitsukano, which rely on the purity of local rice and spring water, these practices are essential. Every step, from careful rice cultivation to traditional brewing, reflects a deep respect for nature, ensuring that the land, water, and ecosystems remain healthy for generations to come.