Kobayashi family acquires historic sake license and begins brewing Kanuma Musume
Mae-Nikkō Brewery is located in the mountains of Kanuma City near the Nikko range, an area known for its pure water and natural beauty. Operated by Kobayashi Brewing Co., Ltd., it continues the legacy of the historic Ikejima Brewery (est. 1907) and now produces sake from a converted former elementary school. Led by Ichizo Kobayashi, a Tokyo University of Agriculture graduate, the brewery combines locally grown rice, mountain water and refined craftsmanship to create sake that reflects the character of the region.
Maenikko Brewery is in rural Kanuma City, a short journey north of Tokyo. Housed in a converted elementary school, it is surrounded by the beautiful Nikko National Park, renowned for its lush greenery and pristine water. SUISUI, the brewery’s sake brand, is inspired by a Japanese word that means “pure water”.
Interested in bringing Maenikko to your list or shelf? We offer trade pricing, tasting kits, and brand support.
All Maenikko sakes are brewed in the Junmai tradition—meaning they are made using only rice, water, yeast, and koji, with no added alcohol or sugar. We source our rice from local farms in Tochigi Prefecture and use sacred spring water from Furumine Shrine.
Refined Elegance | 15–16% ABV | Serve Chilled
Delicate floral aromas—jasmine, lily, and white peach—followed by a clean, silky mouthfeel and whisper-soft finish.
5% ABV | Chill or Room Temp
Soft pear and muscat notes, elegant acidity, and subtle umami. IWC 2018 Silver Medal winner.
Comforting Depth | 15% ABV | Versatile Temp
Rounded, full-bodied, and rich in rice flavour. Perfect for warming or everyday enjoyment.
Inspired by both traditional sake brewing and the elegance of champagne, Sui Sui reimagines Japanese sparkling sake for a modern experience. Produced through in-bottle secondary fermentation, it develops naturally fine, soft bubbles as yeast continues to work within the bottle. Crafted in an active nigori style—roughly filtered and unpasteurised with live yeast and lees—fermentation continues after bottling, creating natural carbonation. As pressure builds, the bottle should always be kept refrigerated and handled with care.
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📍 Maenikko Brewery, Kamikazuo, Kanuma City, Tochigi Prefecture, Japan
📞 +81 90 9823 0709
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