Welcome to
Kuro Kura
home of Japan’s best artisanal junmai sakes
About Us
We select sakes from producers who eschew modern industrial conveniences in favor of hands-on, traditional methods.
The brews might be sweet, dry, tart or packed with umami. What they have in common is complexity, balance, character and the fact that they are brewed for flavour, not fashion or commercial motivations.
Everything we choose is junmai, made from nothing but rice, yeast, koji-kin and water.
Akishika
The seedling-to-sake organic artisans
Chiyo
The winemaker turned sake master
Chochin
Hearty masterpieces from rural Aichi
Eigashima
Mizumoto sakes from the Hyogo coast
kameman
The master technicians of Hiroshima
kidoizumi
Aged sakes and hot yamahai from Chiba
Kirei
The master technicians of Hiroshima
Mioya
The marketing exec who became an umami alchemist
Miyoshino
Nara's iconoclastic natural sake king
Mukai
Eye-popping sakes from one of the first female toji
Ota
Descendents of warrior-poet who designed Edo Castle
terada Honke
The 350-year-old brewery making old-school gems
Uehara
Makers of the all-natural, slow-pressed Furosen sakes
