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.
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The Brewers

Akishika

The seedling-to-sake organic artisans

Chiyo

The winemaker turned sake master

Kameman

Brewing with brown rice in the far south of Japan

Kidoizumi

The kings of the hot yamahai method

Kirei

The master technician of Hiroshima

Mioya

The marketing exec who became an umami master

Miyako Bijin

Awaji Island's masters of yamahai

Miyoshino

Nara's groundbreaking natural sake master

Mukai

Eye-popping sakes from one of the first female toji

Terada Honke

The 300-year-old brewery making old-school gems

Uehara

Makers of the all-natural, slow-pressed Furosen range

Watch the latest video from our friend signor sake

Why Akishika sakes taste so complex and last so long. 

OUR DISTRIBUTORS

Deco Wines

Hong Kong

Saketen

Singapore

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