Watanabe Shuzo een kleine familie sakebrouwerij in de Nasu-regio in het noorden van de prefectuur Tochigi. In 1892 startte Eisaku Watanabe, wiens familie al generaties lang sakebrouwers was in de prefectuur Niigata, een sakebrouwerij in een gehuurd opslaggebouw op een boerderij in de prefectuur Tochigi. In 1912 werd de brouwerij verplaatst naar de huidige locatie in het Susagi-gebied van Otawara City, en omdat de verhuizing de brouwerij verder naar het oosten bracht dan de oorspronkelijke locatie, werd de naam van het merk veranderd in Kyokuko, wat 'rijzende zon' betekent.
De huidige hoofdbrouwer Hidenori Watanabe vertegenwoordigt de vijfde generatie van zijn familie die aan het hoofd staat van het bedrijf. Een bewijs van de vaardigheid van Watanabe is de certificering als Nanbu Toji (meesterbrouwer) en het claimen van de eerste prijs in de ‘Nanbu Toji Contest’, een prestatie die veel deelnemers als een absoluut ‘bucketlist’-item beschouwen. Hij wint ook jaarlijks prijzen op evenementen zoals de Japanese Sake Awards, IWC en die van de Amerikaanse National Sake Appraisal. Hoewel het bedrijf traditionele methoden gebruikt, zoals het brouwen van Kimoto en Yamahai sake, werkt het ook aan de productie van innovatieve sake die past bij de moderne voedingsstijl, zoals kijoshu, mousserende sake en rode sake.
Typical of specially brewed such as the Kyokuko Junmai Ginjo Sake are the floral and fruit tones that come to the fore in the taste and the bouquet. This has to do with, among other things, much colder fermentation temperatures than normally brewed sake and yet the area where this sake comes from is extremely suitable for this.
Kyokuko Sparkling Kijoshu is complete different from any other sake with bubbles through the unique Kijoshu brewing method. With this special method, a full powerful sweet sake is created with a very nice balance between the sweet on the one hand and the acids in the sake on the other. A sublime lush sake with bubbles is the result. Nice mousse, nice fruit in the nose and on the pallet, lots of umami and a fantastic fine aftertaste. When brewing sake, the Moromi tank is normally filled in three steps for four days. The first day the tank is filled for 1/6 with the yeast starter, steamed rice, koji rice and water. The second day is not done anything, the third day the quantity in the tank is doubled, then 2/6 steamed rice, Koji and water is added. The fourth day this amount is doubled with the addition of 3/6 tank of steamed rice, koji and water. With the Kijoshu method, the fourth day of sake is added instead of water, making the sake much sweeter and fuller after fermentation than with the normal method.This sake can be served with desserts but also as a apertif.This sake is best served cold in a flûte.
Kyokuko Junmai 88 Kimoto is brewed with Tochigi Sake 14, a rice variety developed by the Tochigi Prefectural Agricultural Experiment Station and designed specifically for sake brewing. Lightly polished and prepared in the kimoto style, it displays a deep umami character balanced by refreshing acidity. This sake is particularly well suited to being served warm but also is a fantastic and unique sake to be consumed cold. Watanabe Shuzo is a small family owned brewery in the Nasu region of northern Tochigi Prefecture. Founded in 1892 by Eisaku Watanabe, whose family had long brewed sake in Niigata Prefecture, the brewery began in a rented storehouse on a farm. In 1912, it moved to its current site in the Susagi area of Otawara City. As the relocation took the brewery further east, the brand name was changed to Kyokuko, meaning “rising sun.”We are proud we received their original flag after our latest visit to the brewery which we proudly present in our Japanese liqour store Ma Sake.
Kyokuko Special Junmai is a prize winning rich velvety Junmai Sake made with water from the mountainous area Tochigi. The pure water in combination with the locally renovated Yumesasara rice results in full powerful sake with a lot of finesse at the same time. This sake can be served cold in a wine glass or warm in a sake cup.
Kyokuko Kijoshu Hyaku is a sake made according to the special Kijoshu method. The result is a super nice balanced sake between sweetness and acidity. Every year is different with this sake and aging often makes this sake more beautiful year after year. However, the sake already gives the ultimate taste experience with an luscious and acidity balance in combination with an infinite number of taste factors. Make a list of what you smell and taste and it will be endless from honey to mint to fennel, anise and currants. From banana to pepper, from roasted grains to dried fruit.The current vintage is 2026. Delicious with chocolate desserts but also with cheese and a rhubarb tart.Best served cold in a wine glass
Kyokuko Yamahai Cedar Barrel is a unique taru sake in many respects. It is a Junmai Ginjo sake with fine fruit notes and subtle hints of cedar and pepper on the nose. The use of the traditional Yamahai yeast starter imparts the sake with beautiful acidity on the palate, creating a well-balanced flavour with almost no residual sugars. The sake has a long finish, allowing the delightful taste to linger beautifully.This sake is best served cold in a wine glass
Kyokuko Tokubetsu Junmai Karakuchi offers a refreshingly dry character that allows the full depth of rice umami to emerge. It can be enjoyed at various temperatures, from chilled to warm. Watanabe Shuzo is a small family-owned brewery in the Nasu region of northern Tochigi Prefecture. It was founded in 1892 by Eisaku Watanabe, whose family had brewed sake for generations in Niigata Prefecture. The brewery began in a rented storehouse on a farm in Tochigi, and in 1912 it was moved to its current location in the Susagi area of Otawara City. As the move brought the brewery further east than its original site, the brand name was changed to Kyokuko, meaning “rising sun.”
Kyokuko Rosso Kimoto is one of the most extreme and unique sake produced in Japan. Rosé or red in this case makes it special. Kimoto starter is a very ancient way to make a yeast starter which gives normal a higher acidity to the sake. Polishing ratio of 99% so the rice has been milled down only 1% is extraordinary since almost all rice for sake producing will be polished at least 10%. Adding oak maturating for a year which is seldom used for sake adds to another unique aspect of this sake. If you are not into sake please do not try this but if you are and like rough, Umami, oak and unique Flavors this might be your pick. We tried this at tastings and people either loved or hated it but everyone agreed on one thing, this is more than extreme extraordinary. Best served cold or room temperature in a wine glass. Dishes full of Umami like cheese are great in combination with this sake.
Kyokuko Junmai Ginjo is a typical of specially brewed Junmai Ginjo Sake are the floral and fruit tones that come to the fore in the taste and the bouquet. This has to do with, among other things, much colder fermentation temperatures than normally brewed sake and yet the area where this sake comes from is extremely suitable for this.
Kyokuko Sparkling Sal is a real winner and great alternative for Champagne. Nice dry as it should be with a sake of this style and quality. A nice mousse, beautiful balance with a fine acidity and delicious fruit such as peach and melon in the nose and on the palette a must for anyone who does not necessarily like sweet sparkling sake.Best served cold in a flûte.