Kikusakari

The main reason for the Kiuchi Brewerys’ existence is it production of Sake, the Kiuchi Brewery was founded by the Kiuchi family and remains in it’s hands, generations of Sake brewers have refined the process and products over decades. like it’s younger stable mate (HITACHINO NEST BEER) the Sake is also award winning and often sought after, Follow the link to find out more of our product range and process of production.

  • Gekkakow

    Gekkakow is our most prestigious Vintage Sake.
    Gekkakow is brewed from "Yamada Nishiki" rice (polished down to 40%).
    Cold matured for over three years.

    Available both in Japan and U.S.A.

  • Gekkakow
  • Product details
    Rice polishing rate: 40%
    Rice: Yamadanishiki
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 17%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Recommended way to drink: cold or room temperature
    Season: All year round
    Bottle size: Japan - 720ml & 1.8L bottles
    U.S.A. - 720ml bottle
  • Daiginjo

    Daiginjo is brewed with over 60% polished "Yamada Nishiki" rice, the best quality Sake Rice.

  • 大吟醸
  • Product details
    Rice polishing rate: 40%
    Rice: Yamadanishiki
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 16%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Recommended way to drink: cold or room temperature
    Season: All year round
    Size of bottles: Japan - 720ml & 1.8L bottles
  • Kurakagami

    Kurakagami is exclusively brewed for
    the famous Japanese sake competition.
    This brilliant Daiginjo has been awarded
    prestigious gold prizes.
    Enjoy this rich and well rounded flavours.
    Available both in Japan and U.S.A.

  • kurakagami
  • Product details
    Rice polishing rate: 40%
    Rice: Yamadanishiki
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 16%
    Sake meter value: +3
    Acidity: 1.6
    Amino acidity: 1.0
    Recommended way to drink: Cold or room temperature
    Season: All year round
    Size of bottles: Japan - 750ml & 1.5L bottles
    U.S.A. - 720ml bottle
  • Kurahibiki

    Kurahibiki is brewed using well polished
    special rice "Yamada Nishiki" which is
    best for sake brewing.
    This is an elegant sake with citrus and
    melon aromas and complex flavours.
    Available both in Japan and U.S.A.

  • kurahibiki
  • Product details
    Rice polishing rate: 40%
    Rice: Yamadanishiki
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 16%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Recommended way to drink: Cold or room temperature
    Season: All year round
    Size of bottle: Japan - 750ml & 1.5L bottles
    U.S.A. - 720ml bottle
  • Junmai Ginjo

    Junmai Ginjo is brewed with 50% polished "Yamada Nishiki" rice, the best quality Sake Rice.

  • junmaiginjo
  • Product details
    Rice polishing rate: 50%
    Rice: Yamadanishiki
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 16%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Recommended way to drink: Cold or room temperature
    Season: All year round
    Size of bottles: Japan - 720ml & 1.8L bottle
  • Junmaishu

    Junmaishu is brewed to produce the pure taste of rice.

  • Junmai
  • Product details
    Rice polishing rate: 65%
    Rice: Japanese Sake Rice
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Recommended way to drink: Cold or room temperature
    Season: All year round
    Size of bottles: Japan - 180ml & 300ml & 720ml & 1.8L bottles
  • Yamahai Genshu

    Yamahai Genshu is brewed with the old method called 'Yamahai Jikomi'.
    Matured over one year.

  • Yamahai Genshu
  • Product details
    Rice polishing rate: 65%
    Rice: Japanese Sake Rice
    Yeast: K701
    Shubo (yeast starter): Yamahai
    Alcohol volume: 16%
    Sake meter value (nihonshudo): 3
    Acidity: 1.6
    Amino acidity: 1.0
    Recommended way to drink: Room temperature
    Season: All year round
    Size of bottles: 180ml & 720ml & 1.8L bottle
  • Asamurasaki

    Red rice was cultured in ancient times,
    but is hardly used in modern times.
    This very unique sake is naturally red
    in color, and slightly sweet with some
    definite berry-like aromas and flavors.
    Asamurasaki gives the mouth a slight
    "spritz" feeling.
    Available both in Japan and U.S.A.

  • asamurasaki
  • Product details
    Rice polishing rate: 50%
    Rice: Japanese ancient rice
    Yeast: K-701
    Shubo (yeast starter): Sokujo
    Alcohol volume: 14%
    Sake meter value (nihonshudo): -1
    Acidity: 2.0
    Amino acidity: 1.0
    Recommended way to drink: cold
    Season: All year round
    Size of bottles: 720ml bottle
  • Junmai Tarusake

    Tarusake has been matured slowly in
    real Akita cedar barrels producing
    subtle aromas and flavors of cedar.
    This unique sake has some sweetness,
    initial pepper notes, a little bitterness
    and some detectable wood.
    Available both in Japan and U.S.A.

  • Junmai tarusake
  • Product details
    Rice polishing rate: 65%
    Rice: Japanese Sake Rice
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Reccomended way to drink: room temperature
    Season: All year round
    Size of bottles: 180ml & 300ml & 720ml & 1.8L bottles & 900ml mini-casks
  • Pure Ibaraki Junmai-daiginjo

    This Pure Ibaraki Junmai-daiginjo is brewed using Hitachinishiki(made in Ibaraki) polished down to 40%, yeast made in Ibaraki and water in Ibaraki.

  • Pure Ibaraki Junmai Daiginjo
  • Product details
    Rice polishing rate: 50%
    Rice: Japanese Sake Rice
    Yeast: Hitachi Kobo
    Shubo (yeast starter): Sokujo
    Alcohol volume: 16%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Reccomended way to drink: cold or warm or room temperature
    Season: All year round
    Size of bottles: 720ml bottle
  • Junmai Ginzukuri

    This Junmai Ginzukuri is brewed using Hitachinishiki, sake rice made in Ibaraki.
    Please enjoy the fragrant flavor and the rich taste.

  • Junmai Ginzukuri<
  • Product details
    Rice polishing rate: 55%
    Rice: Japanese Sake Rice
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15%
    Sake meter value (nihonshudo): +3
    Acidity: 1.6
    Amino acidity: 1.0
    Reccomended way to drink: cold or warm or room temperature
    Season: All year round
    Size of bottles: 720ml & 1.8L bottle
  • Karakuchi

    切れ味鋭い本格的辛口です。

  • Karakuchi<
  • Product details
    Rice polishing rate: 65%
    Rice: Japanese Sake Rice
    Yeast: Original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15.7%
    Sake meter value (nihonshudo): +4
    Acidity: 1.5
    Amino acidity: 1.1
    Recommended way to drink: Room temperature, lukewarm
    Season: All year round
    Size of bottle: 1.8L bottle
    Available in Japan only
  • Yamada Shiboritate

    味わい重視の純米吟醸酒。ドイツ製のオリジナルボトルで。

  • Shiboritate<
  • Product details
    Rice polishing rate: 45%
    Rice: Yamadanishiki
    Yeast: Original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15.8%
    Sake meter value (nihonshudo): +3
    Acidity: 1.4
    Amino acidity: 0.9
    Recommended way to drink: Cold
    Season: Winter
    Size of bottle: 720ml, 1.8L bottle
    Available in Japan only
  • Kurashizuku
    (Haruichirin)

    Kurashizuku's flavor, color and fragrance
    are enriched by the careful first steaming and
    pressing of its rice.
    Kurashizuku is Usu-Nigori, i.e. sake that
    has some slight sake yeast, rice and koji
    in the bottle. But, the bulk remains behind
    on the filtering cloth as Sake-Kasu ('cake').
    Available both in Japan and U.S.A.

  • Haruichirin<
  • Product details
    Rice polishing rate: 55%
    Rice: Japanese Sake Rice
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15.8%
    Sake meter value (nihonshudo): +1
    Acidity: 1.6
    Amino acidity: 1.1
    Recommended way to drink: Cold
    Season: All year round
    Size of bottle: 720ml (Japan & US), 1.8L bottle (Japan only)
  • Harumachitsuki

    有機栽培山田錦を原料に熟成した華やかな吟醸香、爽やかな味わいが特徴的な純米吟醸酒です。

  • Harumachitsuki<
  • Product details
    Rice polishing rate: 50%
    Rice: Japanese Sake Rice
    Yeast: Original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15%
    Sake meter value (nihonshudo): +2
    Acidity: 1.5
    Amino acidity: 1.0
    Recommended way to drink: cold
    Season: Spring
    Size of bottle: 720ml, 1.8L bottle
    Available in Japan only
  • Natsuhazuki

    夏の季節限定の純米吟醸酒。華やかな香りと、軽快な味わいが特徴的です。

  • Natsuhazuki<
  • Product details
    Rice polishing rate: 50%
    Rice: Japanese Sake Rice
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15.8%
    Sake meter value (nihonshudo): +3
    Acidity: 1.5
    Amino acidity: 1.0
    Recommended way to drink: cold
    Season: Summer
    Size of bottle: 720ml, 1.8L bottle
    Available in Japan only
  • Junmai Shinshu

    秋に収穫されたばかりの新米で造った冬の季節最初の新酒です。瑞々しいフレッシュな味わいが魅力の純米酒です。

  • Junmaishinshu<
  • Product details
    Rice polishing rate: 58%
    Rice: Japanese Sake Rice
    Yeast: original
    Shubo (yeast starter): Sokujo
    Alcohol volume: 15.3%
    Sake meter value (nihonshudo): +1
    Acidity: 1.5
    Amino acidity: 1.1
    Recommended way to drink: Cold
    Season: Winter
    Size of bottle: 720ml, 1.8L bottle
    Available in Japan only