Katou Kichibei Shouten

In 1860, our ancestors, who had been money changers and village headmen, started sake production. The name "Kichihei" has been passed down from generation to generation, and we are now in the 11th generation of this long-established business. The brewery brews only pure rice sake with no additives, using one of the whitest rice in Japan, with an average rice polishing ratio of 34% in the brewery. At the same time, all sake is aged in ice temperatures for a maximum of 10 years or more, or at least one year in negative temperatures, it is shipped after the real flavor is on it.

Brewery tours and tastings are not available.