Kiku-Masamune – the famous brand that keeps the dry taste for years

- the famous brand that keeps the dry taste for years

Nada ”sake” popularized through marine transportation

Nada (southeast Hyogo) is famous for ”sake” brewing. In the five districts called Naga Gogo, there are many ”sake” brewers and they produce 30% of Japan’s sake.
Marine transportation is one of the reasons for the nationwide awareness of Nada ”sake”. ”Sake” was normally shipped via land, but in Nada, which was close to the coastline, the brewers carried ”sake” to Edo by a boat called ”taru-kaisen”. That is why the ”sake” from Nada was widely disseminated in the city of Edo and quickly gained popularity as ”kudari zake” or the ”sake that was produced in West Japan” and transported and consumed in Edo.
Kiku-Masamune is well known for its TV commercial accompanied by the equally famous TV commercial jingle. Jirodaiumunetoku Kano (from the head family Kano) established a business and commenced ”sake” brewing in 1659 during Edo Period. The brewery sold most of their ”sake” in Edo. It made their ”sake” widely famous and loved by Edo locals.

Working with farmland of Yamada Nishiki Rice

The brewery has always responded to changes of time by introducing advanced technological innovation in 1882: purchasing a then-expensive microscope from Germany, inviting engineers, and constructing the brewery building with brick having good insulation. It was around then that the brewery registered the trade name of Kiku-Masamune.
The characteristics of the locality can be found in the rice used for brewing as well. Seedlings of Yamadanishiki, the best brewer’s rice, are planted on paddies in Yokawa, Miki-city, Hyogo Prefecture every year. These paddies are considered to be very suitable for rice farming because of such conditions as the viscosity of soil and the temperature difference. Kiku-Masamune Sake Brewing formed ”Kano-kai” with the contracted farmers to purchase Yamadanishiki on an ongoing basis.
Nakata visited the rice terrace that the brewer’s rice producers have kept carefully. ”You should be fully careful about wind and typhoon because Yamadanishiki grows tall. The rice terrace has been used for ages. You cannot produce a massive amount but here, you can grow some premium Yamadanishiki,” said Mukai, the chairperson of the east branch of Kano-kai. They cannot make sake without the group of professional Yamadanishiki producers who have farmed the rice for generations.




Kiku-Masamune Sake Brewing Co., Ltd.
1-7-15 Mikage Honcho, Higashi Nada-ku, Kobe, Hyogo Prefecture