Our Story

In 1750, our founder, Ihei Kitahara, arrived in Hakushu from Japan's central Shinshu region. He was drawn by a single truth: the purity of the region's water. Filtered for over twenty-seven years within the granite strata of Mt.Kaikomagatake, this groundwater is soft and clear, yet possesses a distinct, firm core. It shapes the very soul of Shichiken sake and remains the cornerstone of our heritage to this day. A stay at esoto is an opportunity to discover that water anew—walk out to its source, soak in the kura bath, and savor its transformation in every drop of sake. Shichiken’s guiding philosophy—' water flows at the centre '—is softly woven into every facet of the experience.

Daigahara is the post town that once flourished like no other along the Koshu Kaido road. It was a place where travelers came and went, horse bells rang, and culture and people converged. The Shichiken brewery was born in the very center of this town and has walked alongside it ever since. In 1835, a carving depicting the famous Chinese fable, "Seven Sages of the Bamboo Grove," was presented to the brewery by the lord of Takato Castle in celebration of its completion. This carving became the origin of the present brand name, Shichiken (lit: seven sages). In 1880, during Emperor Meiji's imperial tour of the region, the inner parlor of the main house was designated an Anzaisho (an official imperial lodging), and later registered as a historical site. In 1925, we founded the corporation Yamanashi Meijo Co., Ltd., advancing as a business that supports the local economy. But the times changed, and the foot traffic faded. Given our three centuries of heritage brewing with these waters at the heart of this town, reigniting the light in Daigahara-shuku feels like a natural calling. esoto is just the first spark.

In 1999, we founded Onakaya, embarking on a new journey to cultivate rice with our own hands alongside local farmers. The following year, we opened our directly managed restaurant, Daimin. For a quarter of a century, we have remained steadfast in our mission to bring the seasons and sake of this land together in a single dining experience. What appears on esoto’s table is no fleeting creation—it is an authentic taste of place, born from decades of living alongside the nature and fermentation traditions of Hakushu. Crafting sake with a smooth, effortless presence, Shichiken gently elevates local ingredients. In every dish and every sip, the landscape of Hakushu quietly unfolds before you.

In 2014, we renewed our brand strategy. In 2015, we released Yama no Kasumi, a bottle-fermented sparkling sake that took five years to develop. In time, joining hands with Alain Ducasse, a master of French cuisine, we set out to deliver a new form of sake to the tables of the world. MAKE SPARKS—embracing new people new tastes, and new challenges to ignite brilliance. For a brewery with three centuries of heritage, opening a private villa is no radical departure—it is our natural next chapter. To share Japanese sake with the world, we must first sink deeper roots into our soil. esoto is that commitment brought to life.

The name esoto draws from three aesthetic ideals long held dear by Shichiken: selective refinement, paring down, and sharpening senses. The villa itself was built with that delicate process. Not a hotel nor a ryokan—we have chosen to model this place after the Shukuba (post town inn) that once served visitors to Daigahara, the equivalent of a modern private villa. Not just a place to stay, but a gateway to a community where people and culture come and go. Honoring the legacy of Daigahara while welcoming new stories, we aspire to build a hub for the future.