The brewery has been pursuing higher quality and making products since the founder, Jinju Takeda aspired to make sake for local consumption in 1916. The quality of sake is said to be “Ichikoji, Nito, Sanzukuri”. Sake is basically prepared at a low temperature such as 5°C to 15°C. By fermenting for a long period of time, we make delicious sake with less unpleasant taste. If alcoholic fermentation is left to nature, the product temperature may rise by 20°C or more due to the heat generated by fermentation, depending on the room temperature. We will continue to hand down Kumamoto sake while incorporating the latest technology to maintain the traditional method of local sake. We also want to be a sake brewery that can contribute to the local community and society more than ever through sake brewing.

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Kumamoto Sake Breweries

Kumamoto Prefecture is located on the island of Kyushu. It borders Fukuoka Prefecture to the north, Oita Prefecture to the northeast, Miyazaki Prefecture to the southeast and Kagoshima Prefecture to the south. The mountains of Kyushu and Aso, with its immense caldera, act as the sources for the huge reserves of groundwater that bubble up through the Kumamoto earth. It is believed that there are at least 1000 freshwater springs within the borders of Kumamoto Prefecture. Akazake (meaning “red sake”) is a kind of alcohol unique to Kumamoto, a region with both hot summers and cold winters. For hundreds of years, Akazake was the only alcohol allowed in Kumamoto and sake could neither be produced here nor brought in from outside.

Great changes in Japanese society in the second half of the 19th century, like the Meiji Restoration and the Satsuma Rebellion, led to the legalization of alcohols other than Akazake, and brewers in Kumamoto began experimenting with sake. In 1903, a man named Nojiro Kinichi was assigned to work in the Kumamoto Tax Office. Nojiro would go on to be called the “God of Sake” through his work in instructing the breweries throughout the prefecture on brewing techniques and offering advice on improving the quality of sake. He also helped the breweries work even more closely together, leading to the start of the Kumamoto Prefecture Sake Institute in 1909 and its incorporation in 1918 by the breweries of Kumamoto.