Kuribayashi Brewing & Co.
The Kuribayashi Brewing & Co. sake brewery, founded in 1874 in Rokugo, northern Japan, represents one of the excellences in Japanese sake tradition. Located in an area renowned for the purity of its waters, the Sagakura (the Japanese term for the sake brewery) has been built within an ancient temple, steeped in history and spirituality. This picturesque location, surrounded by mountains and benefiting from an abundant natural water source, lends the brewery a unique atmosphere and a well-rooted identity in the local context. The owner, Kuribayashi San, is a devout advocate for the use of locally selected natural yeasts, keeping tradition alive and promoting the production of extremely high-quality sake.
The vineyard and brewery work at Kuribayashi Brewing & Co. reflects a production philosophy focused on leveraging local resources and craftsmanship. The strategic location in the Rokugo region, renowned for the quality of its rice and pure spring waters, provides an ideal environment for sake production. Rigorous quality control and the use of selected yeasts ensure the creation of straightforward yet extremely elegant products, known for their freshness and aromatic complexity. However, Kuribayashi Brewing & Co. also embraces constant innovation, adapting production techniques to modern times without compromising the authenticity of their products.
The Kuribayashi Brewing & Co. brewery boasts a history rich in successes and accolades that attest to its persistent commitment to excellence. From its early years of operation to the present day, this Sagakura has maintained its reputation, continuing to offer sake that reflects the authenticity and richness of Japanese culture. Through the use of locally cultivated Misato Nishiki rice and patented yeasts, such as the "Kameyama yeast," Mr. Kuribayashi aims to continue this centuries-old tradition for a long time to come with authentic and valuable "Nihonshu" (the term for sake).
The Kuribayashi Brewing & Co. sake brewery, founded in 1874 in Rokugo, northern Japan, represents one of the excellences in Japanese sake tradition. Located in an area renowned for the purity of its waters, the Sagakura (the Japanese term for the sake brewery) has been built within an ancient temple, steeped in history and spirituality. This picturesque location, surrounded by mountains and benefiting from an abundant natural water source, lends the brewery a unique atmosphere and a well-rooted identity in the local context. The owner, Kuribayashi San, is a devout advocate for the use of locally selected natural yeasts, keeping tradition alive and promoting the production of extremely high-quality sake.
The vineyard and brewery work at Kuribayashi Brewing & Co. reflects a production philosophy focused on leveraging local resources and craftsmanship. The strategic location in the Rokugo region, renowned for the quality of its rice and pure spring waters, provides an ideal environment for sake production. Rigorous quality control and the use of selected yeasts ensure the creation of straightforward yet extremely elegant products, known for their freshness and aromatic complexity. However, Kuribayashi Brewing & Co. also embraces constant innovation, adapting production techniques to modern times without compromising the authenticity of their products.
The Kuribayashi Brewing & Co. brewery boasts a history rich in successes and accolades that attest to its persistent commitment to excellence. From its early years of operation to the present day, this Sagakura has maintained its reputation, continuing to offer sake that reflects the authenticity and richness of Japanese culture. Through the use of locally cultivated Misato Nishiki rice and patented yeasts, such as the "Kameyama yeast," Mr. Kuribayashi aims to continue this centuries-old tradition for a long time to come with authentic and valuable "Nihonshu" (the term for sake).
