The leadership at Koten Brewing Company is anything but conventional. Isao, the president, balances his brewery duties with a career as a radio DJ, spinning hip-hop and R&B records. Meanwhile, his younger sister, Mie, brings rigorous academic expertise to the operation, having studied at the Tokyo University of Agriculture before honing her skills at the National Research Institute of Brewing. This “brother manages, sister brews” dynamic is a first in the brewery’s 154-year history, blending Isao’s creative vision with Mie’s precision. Their shared goal is to evolve the brewery’s legacy while staying deeply rooted in the Suwa community that consumes nearly 90% of their production.

The brewery’s guiding light is a single, evocative word from the local Suwa dialect: suberakkoi. It was a term used by the previous brewmaster as the ultimate compliment, describing sake that is exceptionally round, smooth and lacks any harsh edges. To the Takahashi siblings, a suberakkoi sake is one that is so easy to drink it feels slippery on the palate, inviting another sip without thought. Most of their portfolio leans toward the “karakuchi” (dry) style, characterized by a clean, sharp finish (“kire”) that complements the region’s food.

We were drawn to Koten Brewing Company not just for their legendary history, but for the tangible sense of hometown soul in every bottle. They refuse to chase fleeting trends, choosing instead to focus on the everyday sake that fuels local life and festivals, such as the historic Onbashira Festival. By supporting the Takahashi siblings, our customers are helping to preserve a rare form of artisanal craftsmanship where modern science and local tradition shake hands. Drinking Koten is an invitation to experience the quiet, icy beauty of a Suwa winter from anywhere in the world.