Online sake brewery study abroad report
Online sake brewery study abroad isA mail order service for sake that allows you to connect directly with local sake breweries and toast together while staying at home.It is.
You can also taste the thoughts and personality of the creator, and through sake you can learn about life, make new connections, and"Oshizou"It becomes a place where things are born.
In this article, we will introduce the sake breweries that have participated in the online sake brewery study abroad program!
Please take a look at the sake brewery's thoughts and commitment through this article.♪
This time, we will introduce Kiyama Town, Saga Prefecture, which brews the representative brand "Kihotsuru".Kiyama storeWe would like to introduce♪
About Kiyama Shoten
Set up a storehouse in Saga Prefecture``Kiyama Shoten''.
The brewery, whose sake brewing is led by Kenichiro Komori, the managing director and chief brewer, was established in 1920 (Taisho 9) as its current joint-stock company. As of 2026This is a long-established sake brewery with a long history, celebrating its 105th year.
The representative brand is ``Kihotsuru'', which uses Yamada Nishiki.
It is said that the name comes from the graceful appearance of peacefully dancing cranes in the mountainous area of ``Kiyama,'' where Kii Castle, a national special historic site, stands in Kiyama Town, Saga Prefecture.
In addition, Kiyama-cho, Saga Prefecture, where the brewery is located, is a land blessed with soft water that has a delicious taste. Taking full advantage of the softness of this water,
"A sake that makes you feel at home and makes you smile when you drink it."We face sake brewing every day with the aim of achieving this goal.
Not only do we use high-quality raw materials, but our technology and passion bear fruit.In 2015, “Kiho Tsuru Junmai Ginjo Yamada Nishiki” won the GOLD Award at the International Wine Challenge (IWC), and in addition, “Kiho Tsuru Junmai Daiginjo Yamada Nishiki” won the Gold Award at the 2025 New Sake Appraisal.We have accumulated many achievements so far.
Currently, approximately 10% of the production volume is exported to countries in Asia, including France.
Along with its taste, we continue to spread the charm of Japanese sake culture overseas.
Mr. Kenichiro, who is working hard as both the chief brewer and managing director,
``Through sake brewed with Kiyama's rice and water, we not only want people to learn about Kiyama, but we also want to make sake that is even more loved by the locals.''
Another appeal of this brewery is that even though it is a long-established store, it is "taking on the challenge of progressive initiatives with an eye on the next generation."
For example, we created a product with a ``sour'' and ``fruity'' flavor so that younger generations can also enjoy it.Brewing sake with a new tasteI am challenging myself.
On the other hand, we always seriously consider the essence of ``what is true local sake?'' About 80% of the rice we currently use is produced in Saga Prefecture, but we have dug deeper into this and are switching to rice produced locally in Kiyama Town, in an ``locally focused initiative''.
In other words, the sake brewery pursues ``true local sake brewing'' by thinking deeply about the meaning of this land and working with local farmers, who are involved in rice cultivation.
We would like to introduce you to the deep world of "Kiyama Shoten", which combines the weight of tradition with innovative energy!
The history of Kiyama town, which is suitable for sake brewing
“What is real local sake?”
Kiyama Town is located on the eastern edge of Saga Prefecture, and its environment surrounded by rich nature has had a great influence on sake brewing.
In fact, the reason why this area has been loved as a stage for sake brewing since ancient times is due to the natural history and climate.
Historically, this land used to be far away from the center (main city) of the Tsushima domain.The people of the Tsushima domain, who lacked flat land for growing rice, came to Kiyama in search of land that was blessed with rain, snow, and temperature differences, and where they could grow abundant ears of rice.
Later, during the Taisho era, people gathered together to further increase the value of the abundant rice, and the foundation for today's sake brewery is said to have been laid.
As you know, what is essential for sake brewing is the harsh cold weather unique to the valley (during the brewing period) and beautiful water, such as soft underground water that gushes from the mountains.
As mentioned above, Kiyama Shoten is reconsidering the theme of ``what is true local sake?'' partly due to the blessings of this region that have been passed down from our ancestors.
Also,At Kiyama Shoten, we use underground water from the Sefuri mountain range, which runs along the border between Fukuoka and Saga prefectures, as water for our brewing process.
"This town has soft water with a very delicious taste. We make sake that takes advantage of that water."As Kenichiro says with confidence and pride,"Sefuri Yusui"Also available under the brand name.
This special pure rice sake is made using 100% Yamada Nishiki grown by local contract farmers, and the sweetness of the rice and the calming aroma fill your mouth.
This is also a masterpiece that can only be found in Kiyama, having won the Gold Award in the Junmai Sake category at the 2021 Liquor Awards.
Furthermore, by working closely with farmers for many years, we have made the most of high-quality rice for sake brewing.
By carefully removing the fat and flavor sources on the surface layer of brown rice and polishing the rice to the utmost, we are able to brew sake with a delicate, clear flavor.
A sincere desire to bring out the best of Kiyama Town's natural blessings. This isThe strength of "sake brewing that can only be achieved by a small scale sake brewery".
Memories of the land and passion for the future. A cup from Kiyama Shoten is a masterpiece that brings to mind the warm smiles of the farmers and sake makers.
Kenichiro Komori, who protects the storehouse with his sister
“Sake brewing is about working backwards,” says Kenichiro.
First, decide where you want to make the sake you want to make, and then work backwards to figure out what you'll need, including raw materials. In other words, it is a process of imagining the blueprint and finally translating it into sake.
AndRyoko, the managing director's older sister, supports Kenichiro in a multifaceted environment that allows him to focus on sake brewing.
It is said that it took an extraordinary amount of determination and journey for Kenichiro to return to the brewery as a brewer.
After deepening his studies at Tokyo University of Agriculture, one of the best places to learn about sake brewing, Kenichiro went on to train at the famous Umenoyado Sake Brewery in Nara Prefecture. There, he was introduced to modern sake brewing techniques and spirit.
When he finally completed his training and returned to Kiyama, what awaited him was the retirement of the former chief brewer, who had become elderly, a major turning point in the survival of the brewery.
At one point, there was even talk of closing the brewery.
The person who saved her from the biggest crisis was her older sister Ayako.
“The history of this brewery, which has lasted 100 years, must not end in our generation.”A strong feeling.
Motivated by those words, Kenichiro also hardens his resolve.
``I want to be the brewer and be responsible for everything from rice production to alcohol sales.''
"This sake brewery will be protected by two people, not just one person."
This decision will greatly change the future of the brewery.
Currently, Ayako is taking the lead in marketing, public relations, and new product planning, drawing on her experience outside the sake brewing industry. We are particularly focused on disseminating sake to the younger generation and women.
By taking an approach that is not bound by the traditional framework of a long-established brewery, we have developed a new fan base for "Kiho Tsuru."
Furthermore, due to her cheerful personality, she is also affectionately known as the "older sister who is a symbol of energy."
The older sister handles management and marketing, while the younger brother Kenichiro is able to concentrate on sake brewing as the chief brewer.
Because of this balance, we have been able to evolve the traditional sake ``Kihotsuru'' by preserving tradition, pursuing the taste of sake that appeals to modern dining tables and young people, and emphasizing ease of drinking as an accompaniment to meals.
It is important that the maker and the deliverer are clearly separated,Because of their brother-sibling relationship, there are some frank conflicts of opinion, but they all share the same belief: ``I want to protect this brewery and sake.''
Because of this relationship, the representative brand "Kiho Tsuru" has been refined over a long period of time, and is not just a continuation of tradition.
It can be said that it is changing into ``the sake of choice in today's era.''
I feel that the separation between management and creativity is actually a hint for a new sake brewery model.
On the backs of Kiyama Shoten's sake bottles and labels, I can imagine the smiling faces of this brother and sister, sometimes fighting and sometimes amicably talking about the future of sake brewing.
Bringing the taste of Kiyama to the world. An extraordinary passion for rice.
Bringing the taste of Kiyama to the world――
These days, while the level of Japanese sake is increasing nationwide, young people are becoming less interested in sake.
It can be said that we are living in an era where we need to appeal to things other than just being delicious, and the word "delicious" alone is not enough.
HoweverKiyama Shoten has a deep love and extraordinary tenacity for ``local rice,'' which can be said to be the origin of sake brewing.
Originally, Kiyama Shoten had deep ties with local farmers, and Kenichiro said,
``Actually, we have been contract farming Yamada Nishiki for over 30 years, starting around 1989.''
Furthermore, farmers in Kiyama Town are now widely commissioned to grow a rice called ``Reihou'' (Reihou), and it bears repeating that Kiyama Town was originally a place where high-quality rice could be grown, and it is said that the area was so passionate about rice cultivation that during the Meiji period there were fierce water disputes.
Of course, there were times in the past when we could not say that our tenacity never wavered.
This is because during the coronavirus pandemic, Kenichiro stopped and asked himself a question.
``What kind of sake brewing can only be done at home?''
Next, he decided to think deeply about the meaning of ``Why is there a sake brewery in this area of Kiyama?''
The thoughts that came from the results were,
"After all, we make sure to use the rice that local farmers have worked so hard to grow, and turn it into sake."It was a return to the origin.
What the brewery focuses on is the "connection of stories" that is unique to Japanese sake. Sake made from locally grown rice goes to Tokyo, and even across the ocean to other countries.
For example, a person who came to Tokyo from Saga Prefecture drank Kiyama's sake.
``The rice for this sake is actually grown in Kiyama, Saga,'' I told my drinking companion. My drinking companion asks, "What is Kiyama?"
A small conversation at a bar in a corner of the city connects and spreads,It's not just that it's delicious, it's that the ``deep-rooted depth'' of sake is conveyed to people.
This cup is the result of the climate of Kiyama and the sweat of the farmers. We hope that it will continue to transcend borders and deliver a deep aftertaste and story to the hearts of those who drink it!
Promote “Saga sake”! Numerous initiatives
Did you know that "sake breweries in Saga Prefecture are very close to each other"? In fact, I heard that there is a strong bond that is rare even in Japan.
Saga's team-like sake brewers are creating unique initiatives one after another to spread the appeal of Saga's sake.
For example"A special distribution event held by Saga's sake breweries"It is.
In this project, special sake from each brewery will be delivered, and it is said that special raw sake and ``origarami'' that are not normally available on the market will appear.
“I wish it would be in a way where people can drink something they wouldn’t normally drink.”Kenichiro's words convey his sincere and warm desire to make his drinkers happy.
Even more surprising is thatTaking on the challenge of “assemblage” by blending sake from multiple breweriesIt is.
This is an innovative initiative that goes beyond the boundaries of collecting sake from sake breweries in Saga that wish to participate and blending them into a single bottle.
When sake breweries located on the east side of Saga held a joint brewery opening,
A simple idea like ``Maybe we should try mixing them together'' can lead to the creation of unexpected and special collaboration drinks.
It can be said that the alcoholic beverages, each with their own unique characteristics, sometimes overpower each other's flavors, but sublimate into a new flavor.
The relationship between Saga's sake breweries is one of mutual respect and friendly competition.
We are sure that the craftsmen's playfulness and passion will continue to combine to bring us the excitement of Saga sake. On the other hand, after hearing this story, we also felt a strong desire to continue supporting them.
[Kiyama Shoten]
〒841-0204
151 Miyaura, Kiyama-cho, Miyaki-gun, Saga Prefecture
TEL: 0942-92-2300
FAX: 0942-92-0181
HP:https://www.kihotsuru.com/
Online shop:https://kihotsuru.stores.jp/
Introducing Kiyama Shoten's sake♪
Kiho Tsuru Junmai Ginjo Yamada Nishiki
A number of breweries are offering Ginjo sake brewed with 50-60% polished Yamada Nishiki rice, and this "Kiho Tsuru Junmai Ginjo Yamada Nishiki" is a masterpiece that stands proudly in the main field.
When you bring the glass close, a gorgeous, fruity scent reminiscent of melon wafts through the air.
One bite and you'll be greeted with the unique silky flavor and gentle sweetness of Yamada Nishiki.
However, the acidity is well suppressed, resulting in a refreshing and light aftertaste.
"I take the rice I receive from the farmers and turn it into something really good. This is what I can do."Mr. Kenichiro's sincere approach to sake brewing together with local farmers is reflected in the taste.
Furthermore, Kenichiro talked about the hardships and challenges of growing rice while dealing with the changing conditions of the rice every year.
``When it comes to Junmai Ginjo Yamada Nishiki, I think we have carefully grasped the characteristics of the rice that year to create a sake that is unique to us.''
■Kiho Tsuru Junmai Ginjo Yamada Nishiki Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Yamada Nishiki |
| Rice polishing ratio | 55% koji rice/55% kakemai |
| Alcohol level | 15 degrees |
Kiho Tsuru Junmai Ginjo Yamada Nishiki Pairing
Camembert cheese was suggested as a pairing for ``Kiho Tsuru Junmai Ginjo Yamada Nishiki,'' which has a gentle taste and light aroma.
"Sake and cheese are a pairing that has been attracting attention in recent years."One of the.
The appeal of camembert cheese is its creamy, milky richness.
Here,The soft rice flavor of this sake overlaps with the richness, creating a depth of flavor.
What's more, the slight fruity scent gently envelops the characteristic aged aroma of cheese, bringing the whole experience together in a clean and elegant way.
After swallowing, a light sharpness resets the inside of the mouth.
Rinse away the fat and naturally invite another bite. This creates an unstoppable virtuous cycle.♪
Kimine Tsuru Tsumugi 2025 1
The "Tsumugi" series is a series that draws on various methods and techniques from the history accumulated over 100 years since its founding, and carefully creates each item one by one.
The ``Challenge Series'' by Kenichiro, the master brewer.
Because it is brewed with a different approach each time,“What will it taste like this year?”This also increases the sense of expectation.
What we took on the challenge of "Ichi", which will be the memorable first film in 2025, is[fragrant dryness]。
There are surprisingly few "dry Junmai Ginjo" varieties in Saga Prefecture, so we focused on that.
First, we worked on a technique called ``Henpei Seimai,'' which uses Saga Prefecture's sake rice ``Saganohana.''
This is an advanced rice polishing technique that differs from the normal shaving method of rice, in that it efficiently scrapes off only the protein parts that cause off-flavors while preserving the flavor of the rice. Through this technology, they are pursuing a more sophisticated and clear taste.
Regarding the fragrance, in recent years, we have developed a product called ``Saga Hagakure Yeast StyG” is used.
It is characterized by a strong aroma of ethyl caproate, which is reminiscent of green apples, and perfectly expresses the ``fragrant dryness''.
Kenichiro enthusiastically said, ``I want to continue with Kiho Tsuru's previous sake brewing methods, but also take on the challenge of creating new, more advanced sake brews.''
It can be said that this is an ambitious work that embodies those words and passion.
■Kimine Tsuru Tsumugi 2025 1 Specs■
| raw materials | Rice (domestic)/Rice malt (domestic) |
|---|---|
| Rice used | Saganohana 100% |
| yeast | Saga Hagakure Yeast StyG |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
Kimine Tsuru Tsumugi 2025 1 Pairing
This alcoholic beverage is characterized by a ``subtle bitterness and complex flavor'' beneath its gorgeousness.
Kenichiro cites the following as a combination that brings out his individuality:"Tempura of cod sprouts".
The unique bitterness of wild vegetables and the aroma of fried vegetables bring out the flavor of the sake.
Furthermore, the refreshing aroma of cod buds and the delicate aroma of sake combine to create a more complete marriage.
``Kiho Tsuru Tsumugi 2025 Ichi'' is one for adults who enjoy not only the sweetness but also the bitterness.
Kiho Tsuru Josen Honjozo
When you hear about honjozo, do you think of "aluzozake"?
In the modern Japanese sake market, the popularity is leaning toward ``junmai sake.'' I often see debates on the internet about whether to add alcohol or not.
Meanwhile, Kenichiro talked about the benefits of adding alcohol.
``Personally, I like the benefits of adding alcohol.It's refreshing, easy to drink, and has a good balance.
We hope to be able to clearly convey the message that ``This is not a drink that just has more alcohol added to it.'' ”
Brewed alcohol has the effect of bringing out the aroma and refreshing the taste.
Of course, Kenichiro had a thorough knowledge of traditional methods of making, and his aim was to make the most of their strengths.``Beautiful and refreshing honjozo''That's what it means.
Furthermore, the most distinctive feature of this ``Kiho Tsuru Josen Honjozo'' and the secret to its deliciousness lies in its extraordinarily ``luxury construction.''
A special feature of Kenichiro's sake brewing method is that he does not dissolve the rice too much.
Normally, sake is made by thoroughly dissolving the rice in order to squeeze a lot of sake (to make a profit), but this sake is made so that the rice is not dissolved too much and a large amount of ``sake lees'' is produced. It is said that the lees ratio can be as high as 30% to 40%!
Although it is a standard sake that should be pursued for profit, its quality cannot be changed. It is filled with Kenichiro's extraordinary commitment.
However, because the rice polishing ratio is 68%, it cannot be called ``Ginjoshu'' according to legal rules, but Kenichiro says, ``It is made like the ginjoshu of a generation ago or two years ago.It is made almost like a ginjo, so it is a luxurious honjozo.''
While it certainly has a mild flavor derived from edible rice, it has a refreshing and clear taste thanks to the addition of alcohol. And, the clean taste that only Ginjo brewing can provide will fill your mouth.
``Kiho Tsuru Josen Honjozo'' is a ``famous sake'' carefully brewed by Kenichiro, without regard to profitability, in order to prove the ``true deliciousness of honjozo''.
This sake is often only available locally, but if you happen to come across it, be sure to enjoy the clear taste of Hobono Ginjo!
■Kiho Tsuru Josen Honjozo Specs■
| raw materials | Rice (domestic), rice malt (domestic rice), brewed alcohol |
|---|---|
| Rice used | From Sagabi |
| yeast | No. 901 |
| Rice polishing ratio | 68% |
| Alcohol level | 15 degrees |
Kimine Tsuru Josen Honjozo Pairing
The pairing that Kenichiro chose as his partner for Josen Honjozo is ``radish and beef tendon oden.''
"Sorry, I just like it personally (lol)," was the playful and straightforward answer.
Piping hot daikon radish soaked up the rich soup stock that seeped out from the beef tendon. Then pour the umami-rich honjozo into it. Needless to say, this alone will be a great time.
In addition, this honjozo is an excellent product that allows you to express various expressions by changing the temperature at which you drink it, such as room temperature, cold sake, or hot sake, and by changing the food you pair it with.
Kiyama Shoten Q&A
- What is the origin of the name of Kiyama Shoten's representative brand "Kimine Tsuru"?
- The representative brand ``Kimine Tsuru'' was named for the graceful appearance of cranes dancing leisurely in the mountains of ``Kiyama'', where Kii Castle, a national special historical site, stands in Kiyama Town, Saga Prefecture. This name reflects respect for Kiyama's rich nature and history.
- What are the characteristics and particularities of Kiyama Shoten's sake brewing?
- Kiyama Shoten aims to make the most of the ``delicious, soft water'' produced in Kiyama Town, and to ``make sake that will make you feel at home and smile when you drink it.'' We also have a strong commitment to using rice grown locally in Kiyama Town, and work together with farmers to pursue true local sake production. While preserving tradition, we also try new flavors with sourness and fruitiness.
- How do the Komori sisters at Kiyama Shoten divide their roles in sake brewing?
- His younger brother, Kenichiro Komori, is the chief brewer, devoting himself to sake brewing and leading the way with the idea of ``determining the destination of the sake you want to make and working backwards.'' Meanwhile, her older sister Ayako serves as managing director, drawing on her experience outside the sake brewing industry to lead marketing, public relations, and new product planning. We are especially focusing on disseminating sake to the younger generation and women. This clear division of roles allows us to balance tradition and innovation.
Summary
``Kiyama Shoten'' is a long-established storehouse with a history of 105 years, founded in 1920 in Kiyama-cho, Saga Prefecture.
The representative brand ``Kihotsuru'' comes from the rich nature and the graceful appearance of cranes.
Taking advantage of the soft underground water of Kiyama,We continue to brew ``warming sake that makes you smile when you drink it.''Its quality is guaranteed, and it has won numerous awards at domestic and international competitions, and is also exported overseas.
The Komori sisters lead the brewery. Risk of going out of business due to retirement of former chief brewer
Overcoming this with a strong desire not to end the 100-year history, his younger brother Kenichiro devoted himself to sake brewing as managing director and chief brewer, while his older sister Ayako was in charge of public relations and marketing. Through this sister-brother collaboration, we are spreading the appeal of sake that resonates with the younger generation.
We also use sake rice grown by local farmers who have been with us for over 30 years, valuing our ``deep love for the local area'' and delivering the climate of Kiyama both domestically and internationally.We pursue "true local sake brewing."
Furthermore, we are actively engaged in activities that energize the entire region, such as joint events and the development of blended sake (assemblage) in cooperation with other breweries in the prefecture, and we are a brewery that balances the weight of tradition with a vision for the next generation.
How to participate in the online sake brewery study abroad program?
“I want to know more about the thoughts of sake brewers!” “I’m interested in studying abroad at a sake brewery online!”That's calledPlease join us below!
This will be a valuable opportunity to talk directly with a different sake brewery every month, so you might find one you can recommend.♪
We look forward to your participation!
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
↓ ↓ ↓
With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
*Past report articleshereFrom! !
Hobbies: Standing bar, going to rock bars, gym, cooking, movies
