From Nagano to the Future: Naorai, Aiming for Sake Brewery Revitalization with the New Japanese Liquor 'JOCHU', Accelerates Business with Funding for NAGANO Naorai
NAGANO Naorai, an affiliate of Naorai, has received funding from the Shinshu Startup & Succession Support No. 2 Fund. They will open a small distillery in Nagano in the summer of 2026 to produce 'JOCHU' from local sake.
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- 📰 Published: April 1, 2026 at 00:00
- 🔍 Collected: April 1, 2026 at 01:06 (1h 6m after Published)
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Naorai, a company producing and selling the 'third Japanese liquor' * 'JOCHU' by distilling sake using its proprietary patented 'low-temperature distillation' method, and aiming to revitalize sake breweries through its business, announces that NAGANO Naorai Co., Ltd. (Headquarters: Nagano City, Nagano Prefecture; Co-Representatives: Koichiro Miyake, Yoshio Kimura), which leads business expansion in Nagano Prefecture alongside Erimo Co., Ltd., has received investment in March 2026. They were selected as an investment target by the 'Shinshu Startup & Succession Support No. 2 Investment Enterprise Limited Partnership,' where Miraidoor Co., Ltd. (Headquarters: Minato-ku, Tokyo; Representative: Daisuke Sawada) serves as the General Partner (GP). This is a syndicated investment and loan with Hachijuni Nagano Bank and Nagano Shinkin Bank. Consequently, NAGANO Naorai will accelerate the preparation of the 'Zenkoji Monzen Distillery (tentative name),' scheduled to open in the summer of 2026, and advance the production system for 'JOCHU,' a new Japanese liquor made from Nagano Prefecture sake. * 'JOCHU' is classified as 'spirits' or 'liqueur' under the tax law.
[Project Details]
At the Zenkoji Monzen Distillery, a small distillery with a building area of about 115 square meters will be developed using an existing building near the Zenkoji approach. Using local sake from Nagano Prefecture as raw materials, we will produce 'JOCHU', making use of the unique regional terroir. In addition, the Zenkoji Monzen Distillery will serve as a hub for disseminating Nagano's sake and fermentation culture, advancing collaboration with restaurants, department stores, and tourism, with a view to future overseas expansion.
Base Name: Zenkoji Monzen Distillery (Preparing for opening)
Location: 1543-10 Minaminagano Shindamachi, Nagano City, Nagano Prefecture (near Zenkoji Omotesando)
Scheduled opening: Summer 2026
[What is the third Japanese liquor 'JOCHU'?]
JOCHU is a liquor distilled from sake carefully brewed by toji (master brewers) and kurabito (brewery workers), using a patented method uniquely developed by Naorai called 'Low-Temperature Distillation®'. It features the concentrated aroma derived from sake while increasing the alcohol content through distillation. Furthermore, one of its major characteristics is that it can be aged for a long time in barrels. While retaining the sake-like aroma, the finish is crisp like spirits or whiskey. It is positioned as an unprecedented 'third Japanese liquor' that is neither sake nor shochu. In addition, the raw materials are dai...
[Project Details]
At the Zenkoji Monzen Distillery, a small distillery with a building area of about 115 square meters will be developed using an existing building near the Zenkoji approach. Using local sake from Nagano Prefecture as raw materials, we will produce 'JOCHU', making use of the unique regional terroir. In addition, the Zenkoji Monzen Distillery will serve as a hub for disseminating Nagano's sake and fermentation culture, advancing collaboration with restaurants, department stores, and tourism, with a view to future overseas expansion.
Base Name: Zenkoji Monzen Distillery (Preparing for opening)
Location: 1543-10 Minaminagano Shindamachi, Nagano City, Nagano Prefecture (near Zenkoji Omotesando)
Scheduled opening: Summer 2026
[What is the third Japanese liquor 'JOCHU'?]
JOCHU is a liquor distilled from sake carefully brewed by toji (master brewers) and kurabito (brewery workers), using a patented method uniquely developed by Naorai called 'Low-Temperature Distillation®'. It features the concentrated aroma derived from sake while increasing the alcohol content through distillation. Furthermore, one of its major characteristics is that it can be aged for a long time in barrels. While retaining the sake-like aroma, the finish is crisp like spirits or whiskey. It is positioned as an unprecedented 'third Japanese liquor' that is neither sake nor shochu. In addition, the raw materials are dai...