Author page: Kyra Sualibio

THE “KIKUSUI” NAME ORIGINATES FROM A CLASSICAL NOH PLAY ABOUT ETERNAL YOUTH. The name “Kikusui” is the combination of two words “Kiku” (菊) which means chrysanthemum, and “Sui” (水) which means water. The name originates from a Noh play, a traditional form of Japanese art, “Kikujido” which was based on the 13 volumes of “Taiheiki”…

The beginning is Funakoya The history of Yoshika (Yatsushika) Sake Brewery began in 1864, at the end of the Edo period, with the first Touko Aso. The name at the time was “Funakoya,” and the storehouse with this name and trowel pictures still tells of its history. At that time, water availability was poor in…

1916 Founding   Founder Kichisuke Enatsu begins manufacturing Honkaku Shochu in Kawahigashi, Miyakonojo, Miyazaki Prefecture under the Kawahigashi Enatsu Shoten name, the forerunner of Kirishima Shuzo. ~ 1945 Junkichi Enatsu, second generation leader ~ Junkichi Enatsu, highly respected as a blender, takes over the family business. In 1949, he reorganizes the company as Kirishima Shuzo Co., Ltd. and…

Founded 1902 The head Kuji family lived at Ichinohe, in Ninohe city, Iwate, Japan and engaged in a soy sauce brewery business. Mr. Sueta Kuji, the first brewery was established in Ninohe city and he made Japanese Sake, based on technologies of soy sauce brewery. The first production volume of sake was estimated about 7.5kg.…

We, TANAKA Shuzoten Inc., Have inherited over 200 years of traditional brewing methods (yamahai and kimoto brewing), with the use of quality rice and water. Our adherence to handmade sake such as making koji by koji tray method, using a traditional tub (koshiki) to steam rice, and applying cedar warmer for shubo making etc., motivating…

Mission of Yonetsuru Contribute to the richness of food through the development, manufacture and sale of sake, shochu and related products. Focusing on Niijuku, Takahata-cho, Higashiokitama-gun, Yamagata Prefecture, which is the birthplace of rice cranes, we contribute to the happy lives of people involved with rice cranes. Origin of the brand “Yonezuru” The…

"Touji" means a Brewer Master. SUZUKI Touji has learned how to make sake from three generations of brewer master, including the former brewer master Katsuo SASAKI in Yoshikubo brewing since he was 18. He won the gold medal in the "2015 National sake Review Board" at the first year when he became the master brewer.

Hakkaisan’s Philosophy There are three main points that make up Hakkaisan Sake Brewery’s Philosophy. Dignity Brings out the essence of good material with every possible effort One thing you could say to make good Sake is to use high quality materials – Water and Rice. Hakkaisan uses “Spring water from Raiden” for all brands of…

Brewed by the Miyasaka family since 1662 There were mountain highs and valley lows, but honestly some of the valleys were long during our 360 years of brewing. Nevertheless, each generation of the brewing family loved what they did, and so it is today, too. https://www.youtube.com/watch?v=x3sXod_Loow Connecting people with high-quality, food-friendly sake. Gathering around a…

Hanagaki Sake  It has been over 100 years since it was created in 1901 (Meiji 34). Based on the philosophy of "Dedicating ourselves to hand-brewing and delivering higher quality sake to the world", we continue to take on new challenges while preserving traditions using the blessed local water and rice. [Regional features] Ono City in…

Born Sake We continue to preserve the traditional hand-made sake brewing that has not changed since the brewery was founded. Currently, Sanskrit uses only three ingredients for sake brewing: rice, malted rice, and water. No extra additives are added. Although mass production is not possible, we have inherited the thought of our predecessor, "I want to continue to…

Traditional Kyoto sake with a sense of history Kitagawa Honke is a long-established sake brewery in Fushimi, Kyoto with a history of over 360 years since the early Edo period. In the environment blessed with abundant water in Fushimi, we have continued to walk along with the food culture of Kyoto. The traditional techniques that…