We select sakes from producers who eschew modern industrial conveniences in favor of hands-on, traditional methods. 


The sakes might be sweet, dry, tart or earthy. What they have in common is complexity, balance 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. 

The Brewers

Akishika

From seedling to sake, a true artisanal brewer.

Chiyo

The former winemaker now brewing cult sakes in Nara.

Kidoizumi

The kings of the “hot yamahai” method.

Kirei

Sakes from the brewing heart of Hiroshima.

Mioya

The marketing exec who became an umami master.

Mukai

The pioneering female toji makes eye-popping brews.

Miyako Bijin

Umami hits from the artisans of Awaji Island.

Miyoshino

The all-natural sake from a true brewing maverick.

Terada Honke

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

©2020 KuroKura. Header photo Jeremie Souteyrat, Akishika

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