Mori No Brewery Co., Ltd.

代表銘柄

Mori No Brewery

酒蔵について

The founding of Mori Brewery began not as a story of "inheriting a sake brewery," but as a process of reexamining "what a sake brewery truly is." Founder Ryoji Kitahara values connections with the local community and natural ecosystems. His guiding principle is "brewing sake that cherishes connections within a one-meter radius." Driven by this vision, he built his brewery within a 3.6-hectare forest, and in 2025, Morino Brewery was born. The name "Morino" (Forest) reflects his desire to preserve not just his personal legacy, but this land itself for the future. Sake brewing begins with the daily life in the forest and the scenery of Rankoshi. We capture flavor through color and line, designing acidity as straight lines and umami as curves. This is not about recipes or numbers, but about drawing it out through repeated sensory experience and self-dialogue. Stepping away from energy-intensive modern brewing, we embrace sake-making that harnesses Hokkaido's cool climate. All steamed rice is naturally cooled. We rely not on brewing additives or yeast-derived aromas, but on wooden barrel fermentation to draw out the work of microorganisms. The forest environment itself becomes part of the brewing process, where temperature, humidity, airflow, and the changing seasons shape the sake's character. Rather than controlling nature, we embrace and resonate with it. This philosophy resides within the sake. Kitahara aims not for sparkling sake as an extension of traditional Japanese sake, but for "Sparkling Sake" as an independent category. The flavor born from organically cultivated Nanatsuboshi rice from Rankoshi and the forest environment brings drinkers new sensations and experiences. Mori no Jozōjo (Forest Brewery) aspires to be a brewery that grows alongside the land through collaboration with local agriculture, sustainable rice cultivation, and circular production. Sake brewing is not product development, but an expression of a way of life. Breathing in unison with the forest, we continue to envision a new form of Japanese sake that extends into the future.