The principles of sake brewing are “1. Koji, 2. Moto, 3. Tsukuri”. To brew the best sake, we must carefully select the rice that is best suited and follow a strict discipline in nurturing koji. The most essential process is making koji, followed by moto(the general term for the shubo making process), and finally, moromi-mash making called “tsukuri”.
To brew delicious pure sake, Kiuchi brewery only brew with 100% pure rice.

Seasonal Sake

Kikusakari Pure Ibaraki Kiokezikomi
Akiagari

Akiagari is brewed with Ibaraki’s "Hitachinishiki" rice and “Hitachi yeast”. It also uses Naka River’s very pure underground water to mold the sake into “Pure Ibaraki”. It is matured in a cool and dark location in the brewery over the summer and reaches its desired flavor in autumn. It is a sake using old brewing techniques and utilizing the deep flavours of wood maturation. Enjoy its full-bodied taste while watching the changing color of the leaves.

Rice: Japanese ancient rice
Polishing ratio: 55%
Alcohol: 16% or more and less than 17%
Sake meter value: +2
Availability: Autumn
Available size: 720 ml


Junmaishu

Junmaishu
Junmaishu

Junmaishu is brewed to produce the pure taste of rice.

Rice:Japanese Sake Rice
Rice polishing rate: 65%
Alcohol volume: 15%
Sake meter value: +3


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.

Rice: Japanese Sake Rice
Rice polishing rate: 65%
Alcohol volume: 15%
Sake meter value: +3



Karakuchi
Kikusakari Karakuchi Junmaishu

Dry junmaishu is characterized by a crisp taste. The taste of the rice holds and the unique junmaishu flavor spreads. You can enjoy it chilled, hot or at room temperature.

Rice: Japanese Sake Rice
Category: junmaishu
Polishing ratio: 65%
Alcohol: 15% or more and less than 16%
Sake meter value : +4
Availability: All year round
Available size: 1,800 ml


Yamahai Genshu

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

Rice: Japanese Sake Rice
Rice polishing rate: 65%
Alcohol volume: 16%
Sake meter value : +3
Available size: 720 ml, 1,800 ml


Asamurasaki
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.

Rice: Japanese ancient rice
Alcohol volume: 14%
Sake meter value: -1
Available size: 720 ml, 1,800 ml


Sparkling Sake Awashizuku

Awashizuku is a sweet sparkling sake with low alcohol. Enjoy a slightly sour taste that the refreshing acid of white koji brings out. Keep chilled.

Rice: Japanese ancient rice
Category: Junmaishu
Polishing ratio: 65%
Alcohol: 12%
Available size: 300ml
Keep refrigerated


Junmai Ginjo

Ginjo
Junmai Ginjo

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

Rice: Yamadanishiki
Rice polishing rate: 50%
Alcohol volume: 16%
Sake meter value : +3


Junmai Ginzukuri

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

Rice: Japanese Sake Rice
Rice polishing rate: 55%
Alcohol volume: 15%
Sake meter value: +3


hitachinoyamada
Kikusakari Yamadanishiki
Junmaiginjo Shiboritate

Yamadanishiki is the best sake rice since it has a larger grain with a soft opaque center.
It is only grown in a very particular area of Hyogo prefecture. With the cooperation of local farmers, we challenged ourselves at cultivating and harvesting the splendid Yamadanishiki rice in Ibaraki.
Enjoy the taste of Ibaraki and refreshing flavor of Yamadanishiki rice.

Rice: Japanese Sake Rice
Polishing ratio: 50%
Alcohol: 15% or more and less than 16%
Sake meter value: -3


Haruichirin
Haruichirin

Haruichirin'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.

Rice: Japanese Sake Rice
Rice polishing rate: 55%
Alcohol volume: 15.8%
Sake meter value: +3


Daiginjo

daiginjo
Daiginjo

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

Rice: Yamadanishiki
Rice polishing rate: 40%
Alcohol volume: 16%
Sake meter value: +3


Kikusakari Pure Ibaraki Junmai Daiginjo
Kaze to Mizu

Hitachinishiki rice of Ibaraki is polished to 45% and brewed with "Hitachi yeast".Gifts from the water and wind of Hitachino.
Enjoy a gorgeous aroma of Ibaraki-born rice.

Rice: Hitachinishiki
Rice polishing rate: 45%
Alcohol volume: 16%
Sake meter value: +2
Availability: all year round
Available size: 720ml, 1,800ml

菊盛 純
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.

Rice: Yamadanishiki
Rice polishing rate: 40%
Alcohol volume: 16%
Sake meter value: +3


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.

Rice: Yamadanishiki
Rice: Yamadanishiki
Rice polishing rate: 40%
Alcohol volume: 16%
Sake meter value: +3


gekkakou
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.

Rice: Yamadanishiki
Rice polishing rate: 40%
Alcohol volume: 17%
Sake meter value: +4