Mt. Kanpu, a symbol of Oga, gets its name from the strong winds that blow down from the mountain. At its northeastern foot, at a place called “Taki no kashira (the head of the waterfall)”, springs the water used for our brewing. The water is so clear that you can see the bottom of the spring, which is replenished at a rate of 25,000 tonnes per day. It comes from rainwater that has soaked into the mountains and percolated deep underground, passing through various strata in the process of gushing out over a period of 20 years, thus retaining a good amount of minerals.
This water has long been drunk and used in local agriculture. The medium-soft, mineral-rich water is a godsend for our brewing, which introduces the kimoto method, in which fermentation happens gradually with the help of natural microorganisms. This water, which the people of Oga have revered as a gift from the gods, realises our philosophy of “brewing the terroir of Oga.”