INE to Agave

What INE to Agave does

INE to Agave (稲とアガベ) is a craft sake brewery founded in fall 2021 in a former train station building in Oga City, Akita Prefecture, Japan, by representative director Okazumi Shuhei. The company produces a legally distinct category called 'craft sake' (クラフトサケ) — fermented alcoholic beverages using Japanese sake techniques (rice and koji fermentation) combined with non-traditional ingredients such as fruits, herbs, hops, tea, whey, and native Japanese botanicals. Because Japanese liquor tax law prohibits the issuance of new sake brewing licenses, the company is a member of the Craft Sake Brewers Association and outsources its legally classified 'SAKE series' to Tsuchida Sake Brewery in Gunma Prefecture via commissioned brewing. Within four years of founding, INE to Agave has diversified into a multi-business 'SAKE City' cluster in Oga's Funagawa port district: a craft sake brewery, the SANABURI food factory (producing low-calorie fermented mayo and spirits from sake lees), three F&B outlets (ramen restaurant 'Ogaya' co-developed with Ichiran operator Chikara no Moto, café Tsuchi to Kaze, and Chinese bistro Mad China), two accommodations (guesthouse Hirune and 14-room Hotel Kazemachi Minato with harbor-view sauna), and a distillery producing gin, liqueurs, and botanical spirits.

The company operates a hybrid go-to-market combining direct-to-consumer e-commerce (shop.inetoagave.com), six owned physical touchpoints in Oga City, and a nationwide wholesale network of 100+ liquor retailers and restaurants spanning Hokkaido to Okinawa. It runs an active content and partnership engine via web magazine 'Umi to' on note.com, multiple Instagram accounts, a monthly email newsletter, and corporate collaborations with brands including Euglena, TeaRoom, Iyoshi Cola, SeaVegetable, GOOD NEWS, and Pizza 4P's. Pricing is unit-based per product: craft sake bottles ¥1,980–¥8,800, fermented mayo ¥648–¥972, spirits ¥3,300–¥4,400, and ramen ¥920–¥980. The business model is positioned as a regional revitalization vehicle for Oga City (Akita Prefecture, Japan's most rapidly depopulating prefecture), combining sake manufacturing with tourism-driven hospitality.

INE to Agave is privately held and founder-controlled, with registered capital of ¥2M. In October 2024 it raised approximately USD 2.25M from Japan Finance Corporation and The Akita Bank, and in February 2026 it secured a syndicated loan from Akita Bank, Akigin Capital Partners, and Japan Finance Corporation to fund brewery renovation, additional tanks, semi-automatic labelers, and refrigerated warehouses — capacity the company says is needed for both domestic and international demand. It has a wholly owned subsidiary, SANABURI Co., Ltd., which operates the food-processing and distillery businesses.

Name

INE to Agave

Legal name

稲とアガベ株式会社

Website

https://inetoagave.com

Company type

Private

Founded year

2021

Operating status

Operating

Short description

INE to Agave is a Japanese craft sake brewery founded in 2021 in Oga City, Akita Prefecture, that produces a legally distinct 'craft sake' category using rice and koji fermentation combined with fruits, herbs, and botanicals, and operates a multi-business SAKE City cluster spanning brewery, food factory, restaurants, guesthouse, and hotel.

Ownership category

akta.pro rank

Product category

Craft Sake Brewing

NAICS

Distilleries (312140)

SIC

Beverages (2080), Miscellaneous Food Preparations & Kindred Products (2090)

akta.pro primary industry

Sake & Traditional Rice Wine Production (AFAFAAAG)

akta.pro secondary industries

Sake, Soju & Other Asian Alcoholic Beverages Producers & Brands (CRADAIAF), Distilled Spirits Production & Distilling (AFAFAAAC), Fermented & Pickled Fruit & Vegetable Products (Pickles, Kimchi, Sauerkraut) (AFAKAFAF)

Keywords

• Craft sake brewing
• Unfiltered doburoku sake
• Sake lees upcycling
• Fermented condiments
• Craft spirits distillery

Headquarters

HQ city

Oga

HQ country

Japan

HQ region

Asia

Offices5 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Craft Sake Products: Direct sales of craft sake products through owned e-commerce site and physical brewery store. Products include CRAFT series (e.g., 稲とリンゴ ¥2,959, 稲とブドウ ¥2,650, 寵深花風 ¥8,800), DOBUROKU series, SAKE series, TAMESHIOKE limited releases, and SANABURI distillery spirits. One-time purchase model with occasional lottery/limited-edition drops.
2. Fermented Mayo and Food Products: Sales of fermented mayo (¥648-972), fermented ketchup, fermented custard, and OEM food products through own shop, online store, and partner retailers. Recurring consumer packaged goods revenue with wholesale distribution.
3. Restaurant Operations: Revenue from three F&B outlets: ramen restaurant 'おがや' (920-980 yen per bowl), café/restaurant '土と風' (reservations required), and Chinese bistro 'マッチャイナ' at hotel Kazemachi Minato. Walk-in and reservation-based dining.
4. Accommodation Services: Revenue from two accommodations: '宿 ひるね' (cottage/guesthouse/dormitory, various plans including youth support plan with multi-night discounts) and 'ホテル かぜまちみなと' (14-room hotel with restaurant and sauna). Booking through own website and third-party platforms.
5. SANABURI Distillery Spirits: Sales of distilled spirits including gin (廻ジン ¥4,400), jasmine spirit (¥3,520), coffee liqueur (¥3,960), lemon liqueur (¥3,520), cacao hassaku spirit (¥3,740), plum liqueur, and sansho spirit (¥3,300). Made from sake lees distillation.
6. Corporate Collaboration / OEM: Revenue from collaborative product development with corporate partners (e.g., Euglena co-developed 石垣島ユーグレナ fermented mayo, TeaRoom co-developed 稲と日本茶 CRAFT series). Partners include Euglena, Ichiran, Iyoshi Cola, SeaVegetable, GOOD NEWS, Nihon Kusaki Kenkyuusho, Tsuruno Saketen, Tsuchida Sake, TeaRoom, and Pizza 4P's.

Pricing tiers

Go-to-market motion3 records

Distribution channels3 records

Marketing channels7 records

Core offering

INE to Agave is a craft sake brewery in Oga City, Akita Prefecture, that produces a new genre of fermented alcoholic beverages (craft sake) using Japanese sake brewing techniques combined with fruits, herbs, and other non-traditional ingredients. Beyond brewing, the company operates a food processing factory (SANABURI FACTORY) that upcycles sake lees into fermented mayonnaise and other condiments, a distillery producing gin and liqueurs from sake lees, three food service outlets, and two lodging properties, all anchored in the Funagawa Port district as a "SAKE City" destination.

Product overview

INE to Agave operates as a craft sake brewery in Oga City, Akita Prefecture, founded in fall 2021. The company produces multiple product lines: CRAFT series (fermented sake with fruits/herbs), DOBUROKU series (unfiltered sake), SAKE series (commissioned Japanese sake), and TAMESHIOKE series (experimental collaborations). A subsidiary distillery operation produces spirits and liqueurs from sake lees. The company has diversified into food processing (fermented mayo products), food service (ramen restaurant おがや, cafe 土と風, Chinese bistro マッチャイナ), and hospitality (guest house 宿 ひるね, hotel かぜまちみなと). The business model centers on sake as regional development media, creating employment and attracting visitors to counter regional depopulation.

Differentiator

Problem solved

Functional benefit

Brands

• SANABURI FACTORY: Food processing factory that converts sake lees and other risk-of-waste agricultural products into value-added foods such as fermented mayo; also operates as a select shop selling craft goods nationwide. Japanese name: サナブリファクトリー.
• 宿 ひるね (Hirune)
• ホテル かぜまちみなと (Kazemachi Minato)
• 土と風 (Tsuchi to Kaze)
• おがや (Ogaya)
• マッチャイナ / Mad China
• CRAFT Series
• DOBUROKU Series
• SAKE Series
• TAMESHIOKE Series
• SANABURI Distillery
• 発酵マヨ (Hakko Mayo)

Products and services

• CRAFT series (craft sake) Fermented alcoholic beverages using Japanese sake brewing techniques with rice, rice koji, and fruits or herbs. Varieties include 稲とリンゴ (rice and apple), 稲とブドウ (rice and grape), 稲とホップ (rice and hops), 花風, 火折, 寵深花風. Targeted at consumers seeking novel alcoholic beverages distinct from sake, wine, or liqueurs.
• DOBUROKU series (どぶろく) Unfiltered sake (どぶろく) where the fermented mash is bottled whole, offering a creamy texture with diverse flavors including hop and fruit variations. Targeted at craft sake consumers seeking traditional-style easy-drinking sake.
• SAKE series Japanese sake (日本酒) produced through commissioned brewing at Tsuchida Sake Brewery in Gunma Prefecture, because current liquor tax regulations prevent INE to Agave from brewing sake directly. Uses natural-cultivation Sasanishiki rice from Akita. Targeted at traditional sake consumers.
• TAMESHIOKE series (試し桶) Experimental limited-release craft sake developed through corporate collaborations. Includes products such as 稲とホエイ (with Pizza 4P's whey) and 稲と藍苺. Targeted at sake enthusiasts seeking limited-edition collaborative releases.
• SANABURI distillery spirits Spirits and liqueurs distilled from sake lees (酒粕). Includes 廻ジン (craft gin), ジャスミンスピリッツ (jasmine spirit), 珈琲リキュール (coffee liqueur), レモンリキュール (lemon liqueur), and prototype products. Targeted at spirits enthusiasts and gift purchasers.
• 発酵マヨ (Hakkou Mayo / Fermented Mayo) Plant-based mayo-style condiment made from sake lees, offering half the calories of regular mayonnaise while remaining rich in nutrients. Available in original, karashi (mustard), truffle, and 石垣島ユーグレナ (euglena) flavors. Targeted at health-conscious food consumers and gift purchasers.
• らーめん おがや (Ogaya Ramen) Ramen restaurant co-developed with Ichiran (一風堂), serving 男鹿塩ラーメン (Akita salt ramen at ¥920) and 男鹿醤油ラーメン (Akita soy sauce ramen at ¥980). Targeted at diners and food tourists visiting Oga City.
• Restaurant 土と風 (Tsuchi to Kaze) Cafe and restaurant operated adjacent to the brewery, serving as a daytime cafe and dining venue. Targeted at brewery visitors, sake tourists, and local diners.
• マッチャイナ (Mad China) Chinese bistro located inside Hotel Kazemachi Minato, offering lunch set menus and evening dishes paired with craft sake. Provides breakfast for hotel guests including ginger-infused Chinese congee. Targeted at hotel guests and Oga City diners.
• 宿 ひるね (Hirune Inn) Guesthouse facility with 3 units (1 dormitory, 2 cottage rentals) in renovated former power company building. Self check-in system, kitchen facilities, and craft sake/beer available in the refrigerators. Targeted at families, solo travelers, and digital nomads seeking long-stay experiences.
• ホテル かぜまちみなと (Hotel Kazemachi Minato) 14-room hotel renovated from the former port terminal building in the Funagawa Port area, featuring a sauna with harbor views and the Mad China Chinese bistro. Targeted at domestic tourists and sake enthusiasts.
• SANABURI FACTORY Food processing factory and retail shop that produces fermented mayo and other products from sake lees, and sells craft goods from other regions at its select shop. Targeted at food product consumers and gift purchasers.
• Corporate Collaboration products Co-branded products developed with corporate partners including Euglena Fermented Mayo, Sea Vegetables Fermented Mayo, Iyoshi Cola sake, TeaRoom Japanese tea sake, Pizza 4P's whey sake, and others. Targeted at fans of partner brands and limited-edition sake collectors.

Quantifiable outcome

• Serving sake made from natural cultivation rice with 90% milling rate, reducing resource waste compared to conventional sake production
• +2 more outcomes

Named customers7 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Ten partnerships are on record, tiered flagship, major and minor.

• Ichiran (一風堂) / 力の源ホールディングスflagshipStrategic or Co-development PartnerIchiran operates ramen restaurant 'おがや' in Oga City under supervision. Opened May 2023, the restaurant has become a popular destination serving 男鹿塩ラーメン (¥920) and 男鹿醤油ラーメン (¥980) using local ingredients. Ichiran's 'regional problem-solving through ramen' philosophy aligned with INE to Agave's community development mission.
• Euglena Co., Ltd. (ユーグレナ社)majorStrategic or Co-development PartnerCo-developed fermented mayo '石垣島ユーグレナ' using Euglena microalgae and INE to Agave's sake lees. Combines Euglena's 59 nutrients with fermented mayo's umami and reduced calories. Represents sustainable food innovation collaboration.
• TeaRoom (TeaRoom株式会社)majorStrategic or Co-development PartnerCollaborated to create CRAFT series '稲と日本茶' — craft sake fermented with deep-steamed sencha tea aged in Japanese cedar barrels, along with rice and koji. Product evolved from experimental '試し桶' series to regular lineup.
• Iyoshi Cola (伊良コーラ)minorStrategic or Co-development PartnerUsed Iyoshi Cola's cola lees (byproduct from craft cola production) as a secondary ingredient to create limited craft sake '稲とアガベとイヨシ'. Demonstrates upcycling of industrial byproducts into premium alcoholic beverages.
• SeaVegetable / Seaveges (シーベジタブル)minorStrategic or Co-development PartnerCollaborated on fermented mayo '青のり' — using seaweed (affected by '磯焼け' phenomenon) from Seaveges' restoration efforts. Supports marine ecosystem restoration while creating a unique umami-rich condiment.
• GOOD NEWSminorStrategic or Co-development PartnerDeveloped '早苗饗コラーンメン' lemon cake using INE to Agave's sake lees. Design-driven social innovation company transforming food waste into premium products.
• Nihon Kusaki Kenkyuusho / 日本草木研究所minorStrategic or Co-development PartnerCo-developed craft sake '稲と草木' using underutilized native Japanese mountain plants (青文字の実, 榧の枝葉, 花蓬) sourced from Japan's mountain regions. Explores new botanical possibilities for sake fermentation.
• Tsuruno Saketen / 鶴野酒造店minorStrategic or Co-development PartnerFollowing the 2024 Noto Peninsula earthquake that destroyed Tsuruno Saketen's facilities, INE to Agave participated in the '能登の酒を止めるな！' project, jointly brewing sake using blueberries from ひらみゆき農園 in Noto Town as a secondary ingredient.
• Tsuchida Sake / 土田酒造 (群馬県)majorStrategic or Co-development PartnerActs as contracted sake brewer (委託醸造) for INE to Agave's 'SAKE series' — products legally classified as 日本酒 that cannot be produced at INE to Agave's craft sake brewery due to Japanese liquor tax regulations. Uses Akita-grown Sasainishiki rice.
• Pizza 4P'sminorStrategic or Co-development PartnerCollaborated on TAMESHIOKE series '稲とホエイ（Pizza 4P's）' — using whey from Pizza 4P's cheese-making process and herbs from HARBSTAND at Mt. Fuji's north base.

Scale indicators4 records

Recent moves8 records

Expansion highlights6 records

Direct peers

• Heirloom Sake: Shizuoka-based craft sake brand focused on innovation and novel flavor profiles. Comparable as younger craft sake company pursuing category innovation and broader consumer reach through DTC and retail channels.
• Aramasa Shuzo: Akita-based innovative sake brewery known for natural farming and experimental brewing techniques. Most directly comparable peer given shared Akita Prefecture base, craft innovation focus, and natural cultivation philosophy.
• Senkin Shuzo: Tochigi-based craft sake brewery emphasizing natural farming, low-intervention brewing, and distinctive flavor profiles. Comparable as small-batch innovative sake maker with sustainability focus and artisanal positioning.

Emerging players

• Iyoshi Cola: Craft cola maker from Hiroshima established in 2018, similar small-batch craft beverage ethos with upcycling focus. Their cola lees were used as secondary ingredient in a collaborative craft sake with INE to Agave, demonstrating shared upcycling narrative.

Broad incumbents

• Suntory Holdings: Japan's largest spirits and beverage conglomerate with extensive sake, whisky, and beer portfolio. Comparable as Japanese alcoholic beverage manufacturer at global scale, providing benchmark for category economics.
• Kirin Holdings: Major Japanese beverage and pharmaceutical conglomerate with broad alcoholic beverage portfolio including beer, spirits, and wine. Comparable as large established player in Japanese alcoholic beverages market.
• Asahi Breweries: Major Japanese beverage conglomerate producing beer, RTD, and other alcoholic beverages. Comparable as large-scale Japanese beverage manufacturer with diversified alcohol portfolio, though serving mass-market rather than craft segments.
• Dassai (Asahi Shuzo): Yamaguchi Prefecture-based premium sake producer behind the iconic Dassai brand. Comparable as Japanese sake producer with broad market reach, but at significantly larger scale and more traditional positioning than INE to Agave's craft innovation approach.

Others

• Tsuchida Sake Brewery: Gunma Prefecture-based traditional sake brewery that serves as INE to Agave's commissioned brewer for the SAKE series. Classified as OTHERS due to supplier/service relationship rather than direct competition, but operates in the same Japanese craft sake space.
• Euglena Co., Ltd. Tokyo-listed food tech company developing microalgae-based products. Strategic collaboration partner on fermented mayo products. Comparable as innovation-driven Japanese food company focused on sustainable ingredients, though not a direct sake competitor.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks7 records

Key highlights7 records

Customer concentration

• Xx.com/OkazumiSakehei
• Instagraminstagram.com/ine.to.agave
• Facebookfacebook.com/inetoagave

Revenue estimate

Valuation estimate

Number of profiles

Profiles8 records

Subsidiaries1 record

Funding overview

Funding rounds3 records

Investors3 records

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about INE to Agave