THE "CULTURE OF WATER" IN SHIGA HAS LONG FORCED A CLOSE CONNECTION BETWEEN "PRAYER", "LIFESTYLE" AND "DIET", AND HAS NOW BEEN CERTIFIED AS JAPAN HERITAGE.

A little back ground of our Sake and Brewery.“ From Rice fields to the brewery “Kawashima Brewery maintains its traditional production process of Kimoto-Zukuri, the oldest surviving style of sake making. The process uses a yeast mash cultured by naturally occurring lactic acid bacteria. Top-quality rice from local growers in the area of Shiga ken.Our Brewery is located on a hill in the center of Takishima city which is part of Shiga-ken surrounded by scenic mountains, and the one and only beautiful Lake Biwa.What makes our Sake perfect? Not only the technique of the sake brewing process but using the spring water of Lake Biwa which is one of the largest fresh water lakes in Japan.The lifestyle of growing and living with Lake Biwa involves the skilful use of water and living alongside the nature and the calmness which brings energy to the Shiga people.Sustainability is our key to our products:A "lifestyle culture" that makes careful use of water, including the old waterways that draw water from the mountain and distribute it to each house and the system for using spring water without polluting it, can be seen in the lakeside regions and canal-side villages that have nurtured so much life over the years, fully representing the "lifestyle culture" of living alongside water.

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HISTORY OF BREWERY