Mae-Nikkō Brewery is nestled in the mountains of Kanuma City near the Nikko range, a region renowned for its pristine water and rich natural surroundings. Operated by Kobayashi Brewing Co., Ltd., the brewery carries forward the legacy of the historic Ikejima Brewery, originally established in 1907. Today, brewing takes place within a thoughtfully restored former elementary school in the Mae-Nikkō area, blending heritage with a unique sense of place. Under the direction of Ichizo Kobayashi—who studied brewing science at the Tokyo University of Agriculture—the brewery brings together locally grown rice, pure mountain water and meticulous craftsmanship. Each sake is carefully produced to express the identity, purity and natural character of the region.
Mae-Nikkō expresses its philosophy through three pure rice sake styles, crafted using only rice, water, yeast, and koji, with no added alcohol or sugar. Using locally grown rice from Tochigi and pristine spring water, each sake reflects balance and craftsmanship—from the refined, floral elegance of Junmai Daiginjo, to the fresh, lightly acidic Junmai Ginjo, and the rounded, full-bodied richness of Junmaishu. Complementing this range, Sui Sui Japanese Sparkling Sake offers a modern, champagne-inspired expression with delicate bubbles and a clean, elegant finish.
Sake-making at Mae-Nikkō is guided by experience, precision, and a deep respect for tradition. Each bottle is shaped by craftsmen who bring together science, intuition, and years of dedication to the art of brewing.
Born in Kanuma City, Tochigi Prefecture, Ichizo Kobayashi grew up within the family behind Kobayashi Liquor Store. He studied Brewing and Fermentation Science at Tokyo University of Agriculture under renowned specialist Professor Takeo Koizumi, before returning to his hometown to continue the family’s brewing legacy.
Today, he leads Mae-Nikkō Brewery, overseeing the development and production of its sake. Combining academic precision with experience gained across Japan, Kobayashi crafts refined small-batch sake and collaborates closely on bespoke flavour profiles. Alongside brewing, he shares his expertise through workshops and holds professional certifications including Certified Sommelier, Certified Sake Sommelier (Kikizakeshi), and Certified Conseiller.
Keiichi Terasawa studied Fermentation Science at Tokyo University of Agriculture, developing a strong technical foundation in sake brewing under the guidance of Professor Takeo Koizumi. His approach combines scientific precision with a deep respect for traditional methods.
As Production Manager, Terasawa oversees the brewing process with meticulous attention to detail, ensuring consistency, balance, and quality in every batch. His work focuses on refining technique while preserving the integrity and character that define Mae-Nikkō’s sake.
Ichizo Kobayashi was born on 5 July 1974 in Kanuma City, Tochigi Prefecture, Japan, into the family behind Kobayashi Liquor Store. He studied Brewing Science, Fermentation Science and Food Culture at Tokyo University of Agriculture, graduating with a Bachelor of Agriculture under the guidance of fermentation specialist Professor Takeo Koizumi. After completing his studies, he returned to his hometown to continue the family brewing tradition.
Ichizo Kobayashi was born on 5 July 1974 in Kanuma City, Tochigi Prefecture, Japan, into the family behind Kobayashi Liquor Store. He studied Brewing Science, Fermentation Science and Food Culture at Tokyo University of Agriculture, graduating with a Bachelor of Agriculture under the guidance of fermentation specialist Professor Takeo Koizumi. After completing his studies, he returned to his hometown to continue the family brewing tradition.
Today Kobayashi serves as President and CEO of Kobayashi Liquor Store Co., Ltd. and Kobayashi Brewing Co., Ltd., where he leads the development and production of the brewery’s sake. Combining academic knowledge with practical experience gained from studying brewing practices across Japan, he produces refined small-batch sake and collaborates with clients to create custom flavour profiles. Alongside brewing, he also shares his expertise through sake workshops and holds professional certifications including Certified Sommelier, Certified Sake Sommelier (Kikizakeshi), and Certified Conseiller.
Today Kobayashi serves as President and CEO of Kobayashi Liquor Store Co., Ltd. and Kobayashi Brewing Co., Ltd., where he leads the development and production of the brewery’s sake. Combining academic knowledge with practical experience gained from studying brewing practices across Japan, he produces refined small-batch sake and collaborates with clients to create custom flavour profiles. Alongside brewing, he also shares his expertise through sake workshops and holds professional certifications including Certified Sommelier, Certified Sake Sommelier (Kikizakeshi), and Certified Conseiller.
Graduated from Tokyo University of Agriculture in Brewing Science under fermentation specialist Professor Takeo Koizumi, before joining Kobayashi Liquor Store Co., Ltd.
Opened Kobayashi Liquor Store as a specialist wholesaler and retailer focused on sake, shochu, seasonings and wine, further strengthening the company’s role in Japan’s beverage and food culture.
Succeeded the business of Ikejima Brewery and later renamed the company Kobayashi Brewing Co., Ltd., marking the beginning of a new chapter in the Kobayashi family’s brewing journey.
Kobayashi Brewing was relocated to a renovated former elementary school in Kanuma City, reviving sake production in the region after 37 years. In July 2024, brewing operations officially began at the new facility.
Ikejima Shuzo was established in 1907 in Tochigi Prefecture.Upholding the family motto of the first generation Ikejima Sennojo that “the master himself should enter the brewery”, the 4th generation president and the chief brewer had been proudly bringing you handmade sake until health conditions made continuing difficult. To carry on the spirit of Ikejima Shuzo, we relocated and reopened the sake brewery in Kanuma City.
We renovated Kamikasuo Elementary School, which was closed in 2015, and reopened the school as a sake brewery. Taking advantage of the high-quality water and natural environment, the property serves as a tourism resource offering brewery tours and hands-on experiences. We strive to produce local sake that will become a symbol of Kanuma City and to create jobs in the mountainous region.
Kanuma City had been entertaining visitors with its many sake breweries until local sake disappeared in 1987. So we decided to make local sake using locally-grown organic Ise Hikari and Yamada Nishiki rice with the cooperation of Mr. Yutaka Tajima. We started brewing local sake from the autumn 2024 harvest and revived local Kanuma sake, which we hope will become a regional icon.
The brewery has a direct sales shop where visitors can buy freshly pressed sake.
Because different rice, yeast and brewing methods are used for each batch, no two sakes are exactly the same.
Visitors are encouraged to enjoy the once-in-a-lifetime encounter with each unique sake brewed that day.
Launched "Sui Sui" in Europe, marking Maenikko as the first sake export brand from Kanuma and expanding our global presence.
Our Junmai Ginjo earned a prestigious Silver Medal at the 2018 International Wine Challenge, one of the world’s leading sake competitions.
Partnered with Tobu Railway to develop special edition sake for Spacia X trains and the Nikkō World Heritage 25th Anniversary.
Recognised by local authorities as a symbol of regional pride and quality craftsmanship through our flagship "Kanuma Musume" label.
📍 Maenikko Brewery
Kobayashi Brewery Co., Ltd.
393-1 Kamikasuo, Kanuma City
Tochigi Prefecture 322-0423, Japan
Former Kamikasuo Elementary School
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📞 028 962 3072
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