In the fall of 1823, toward the end of the Edo period, Kōnosu Village headman Gihei Kiuchi discussed Japan’s future with the scholar Tōko Fujita.
In support of Tōko's dream, Gihei began brewing sake under the “Kikusakari” brand.
Enabling his success was the rich harvest of Kōnosu Village brought by the wind, water, and soil of Hitachino, and the passion of the brewers there.
More than 190 years later, in 2016, Kiuchi took on the new challenge of brewing whisky.
It was a different era and a different generation, but Gihei’s aspirations, passed down from generation to generation, remained unchanged.
Kiuchi’s sake is a result not of fad or fashion, but the bucolic scenery of Hitachino.