Break rules.
Keep roots.
At our core lies a sincere and disciplined passion for tradition.
We honor history and heritage deeply.
Yet it is precisely because of this respect that we choose to express it through a one-of-a-kind style—to carry its value to the world.
Avant-garde and cool, a hybrid of street freedom and sensual allure.
The authentic weight that lives within, contrasted with a bold, effortless lightness on the surface.
By provoking tradition through this contrast, we shape the future of a new tradition.
Founder Junya Okuda has traveled to over 40 countries while running food and beverage businesses, researching cuisines around the world.
Viewing Japan from the outside led him to rediscover the true appeal of sake—while also questioning a market dominated by narratives centered solely on “Japanese tradition.”
As marketing became increasingly homogenized through metrics such as rice-polishing ratios, he set out to develop a hybrid and challenging style of sake—one capable of expressing sake’s diverse character within global nightlife and luxury scenes.
We believe the true essence of sake lies not in numbers, but in pairing.
Specifications are merely data.
What matters is where, with whom, and what you are eating when you drink.
By looking beyond food pairing to include pairing with moments and scenes, we propose a new way of enjoying sake.
Founded in 1865, this sake brewery is set in the rural landscape of Kaisei Town, Kanagawa Prefecture.
Renewed in 2018, it produces all sake in small batches using deep underground water from the Tanzawa mountain system, with carefully steamed rice and traditional box-koji methods.
sake brewery
Founded in 1907, this sake brewery is located in Kawaba Village, northern Gunma Prefecture. The spring water from Mount Hotaka, one of Japan’s 100 famous mountains, is ideally suited to the brewery’s traditional kimoto method. With the philosophy of “bringing out the full umami of rice,” the sake is brewed without any additives, relying solely on the natural microorganisms of the brewery.
https://tsuchidasake.jp/sake brewery
In 1832, Rokuemon Araya, the fifth head of the present Nakanishi family, received permission from the lord of the Tanabe domain to begin sake brewing in Tango-Yura, using rice paid as land tax from the domain. The brewery continues to preserve and pass down the brewing methods established at its founding.
https://www.hakurei.co.jp/sake brewery
Takahiro Koga, born in Fukuoka in 1987, is a ceramic artist inspired by Sen no Rikyu. Working under the concept of “NEO WABI-SABI,” he creates distinctive ceramic pieces such as Ho-yoroi Sake Cup, NEO DARUMA, and NEO MANEKINEKO, expressing a deep respect for history and culture.
https://takahirokoga.jp/ceramic artist
CANWATER is always open to collaborations
and partnerships
with sake breweries, restaurants, retailers, artists,
and other creative partners.
We are flexible and open to all kinds of ideas. Please feel free to contact us.
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