中野BC | 和歌山県
Nakano BC
Founded in 1961, producer of premium umeshu, sake, and spirits, blending Wakayama’s tradition with innovation.
About Wakayama Prefecture
Wakayama Prefecture, located in the Kansai region, is known for its breathtaking landscapes, including rugged coastlines along the Pacific Ocean and the lush mountains of the Kii Peninsula. The name “Wakayama” is derived from “waki” (side) and “yama” (mountain), reflecting the region’s proximity to the towering mountains that shape its environment.
Wakayama is famous for its premium agricultural products, particularly its juicy and sweet Kishu ume (plum), which is used to make umeboshi (pickled plums) and umeshu (plum wine). The region’s fertile land and mild climate are perfect for growing a variety of fruits and vegetables. Wakayama is also known for its seafood, including tender bonito and fresh oysters. The region has a rich sake brewing tradition, with a number of breweries producing high-quality sakes. Wakayama’s clear waters from its rivers, combined with traditional brewing methods, help create distinct sakes with crisp, clean flavors. With its historical significance, vibrant culture, and fine cuisine, Wakayama continues to be a treasured region in Japan, offering both natural beauty and culinary excellence.
About Nakano BC
Nakano BC, named after Biochemical Creation, is a unique brewery dedicated to showcasing the charm of Wakayama through a diverse range of brewing ventures. Established in 1932 in Kainan City—a historic hub along the Kumano Kodo pilgrimage route—Nakano BC began as a soy sauce producer before expanding into shochu, fruit liqueurs, sake, and more after World War II.
Today, the brewery is renowned for its exceptional umeshu, crafted from Wakayama’s famed Kishu plums, and Kinokuniya Bunzaemon, a sake that embodies the region’s warm climate with its gentle, smooth, and refined character. Nakano BC continues to celebrate the rich flavors of Wakayama through its innovative and authentic creations.Choukyu / 超久
Choukyu is a revered sake named with the hope of being cherished for generations in the local community of Kainan City, Wakayama Prefecture, where the brewery is located. Produced by Nakano BC Co., Ltd., founded in 1961, this sake has won multiple awards in domestic and international competitions and has been selected as in-flight service sake for first-class flights. Despite Wakayama's relatively warm climate, which is not traditionally ideal for sake production, the region's proximity to the sea and lush mountains creates an environment perfect for crafting flavorful sake that pairs well with both seafood and mountain produce. Using traditional handcrafting methods, each batch of Choukyu is made with meticulous care in small quantities. The sake is available in two variations: unpasteurized Choukyu and pasteurized Choukyu. Crafted with Yamada Nishiki and Omachi rice, this sake has a rich, full-bodied flavor. The Junmai Ginjo Choukyu offers a fresh, vibrant taste that is characteristic of unpasteurized sake, with a crisp finish that enhances the flavors of dishes, particularly fish. It’s the perfect pairing for seafood cuisine.
