Uo Sakaba Hitotoki Ikuta Road

White or Black

Kikusui was founded in 1881. Adapting to changing tastes over time, we have developed new types of sake. To allow as many people as possible to enjoy our products, we create affordable and easy-to-drink sake for everyday use. Each step in this journey has led to the Kikusui of today.

The scent of yellow apple honey. The aroma of fermented banana. A rich aroma of koji with fruity notes. A drink that offers a gentle sweetness and a slight expansion of acidity. Suitable for a wide range of dishes, not only Japanese cuisine but also Chinese food and grilled chicken.

This is a pure rice daiginjo sake carefully brewed with Yamada Nishiki and Gohyakumangoku. The traditional techniques create a splendid aroma and a mellow flavor.

This is a sake that is particular about its ingredients and production. It is brewed with the clear water of the Rokko subterranean spring that wells up from the ground. Please enjoy the fruity and rich aroma and well-balanced taste created through low-temperature fermentation.

The characteristics of 'Peach Drop' are a subtle aroma that evokes the taste of fruit, within a rich flavor created by high-quality rice, koji, and yeast, inviting you to a paradise of peaches with every sip.

Located by the river in Yamazaki Town, a former castle town in Shiso City, Hyogo Prefecture, we were established 170 years ago in the 8th year of the Tenpo era during the Edo period. Embraced by the clear streams flowing from deep within the Chugoku Mountains and blessed by nature, we have continued to produce sake to this day.

A slightly cloudy white sake with a hint of rice sediment. A subtly sweet and beautifully smooth drinking experience.

Kokuryu is one of the brands of sake produced by Kokuryu Sake Brewing Co., Ltd. in Fukui Prefecture. It is the highest quality sake created using the snowmelt water from the Hakusan mountain range and premium sake rice such as Yamada Nishiki from Tojo and Gohyakumangoku from Ono. Kokuryu is popular among a wide range of generations for its clear aroma and rich rice flavor.

A commitment to sourcing water that is said to take 300 years to rise, brought all the way from Nagano. With meticulous attention to detail, it is crafted into high-quality sake with a focus on quality over quantity through small batches. The press used to extract the sake is also kept in a refrigerator to ensure the best care for the sake. This is a sake that we want to support, recognizing the youthful energy and effort behind it.

We believe that we must enhance the quality of our regular sake, and elevate the standard of sake. All regular sake should be made with the quality of ginjo, and all ginjo sake should aim for the quality of daiginjo. Every year, daiginjo aims for limitless top quality. That is the aspiration of Hakkai-san.

With a passionate spirit and a challenging mindset that rivals even young brewers, we sincerely engage in sake brewing, aiming for 'sake brewing that brings happiness to those who drink it.' We provide not only 'deliciousness' but also added value of 'enjoyment' for those who love sake, creating brews that truly captivate and melt the heart.

Special Junmai, produced in Fukushima Prefecture

Special Junmai, produced in Iwate Prefecture

Special Junmai, Miyagi Prefecture produced

Junmai

Junmai

Junmai

Junmai

Junmai Daiginjo

Highball is also available!

You can also make highballs!

Mix it with your favorite soft drink♪

Hot/Cold