New sake for a new age
Kinmon Akita Brewery’s first incarnation, the Akita Fuji Brewery, was formed in 1939 and was reborn as Kinmon Akita Brewery in 1973 in collaboration with seven wholesalers from within the prefecture.
In early years, the brewery was predominantly focused on supplying sake to the local area, but this changed in 1989 when the current president, Takashi Sasaki, took over the reins from the previous generation.
Under Sasaki’s eye, the brewery transformed into a source of innovative products, from aged sake blended from various mature parcels stored at the brewery to Junmai Genshu sake that strikes an elegant balance between umami and acidity.
Astonishing and passionate brewing
The sake made at this brewery is unique, and the innovation at this address defies preconceived notions of what sake can be.
Umami is a key pillar in the Kinmon Akita Brewery’s style that underpins each and every one of their sake, and Sugahara Toji and his team have challenged themselves to take an innovative and flexible approach to brewing. One can only be astonished at their passion for the craft.
Daisen-shi, a leading source of rice
Daisen-shi, the home of the Kinmon Akita Sake Brewery, is surrounded by mountains. It faces the Omonogawa and Yokotegawa rivers, and is located in an inland basin.
Conveniently for sake brewers, Daisen-shi also has the highest number of granaries in the prefecture, supported by the plentiful water supply provided by the Omonogawa river that flows down from Mt. Chokai.
Recipient of the “Sake Champion” award at the International Wine Challenge
Sasaki’s efforts in developing new styles of sake take into consideration the wider context of the modernizing world of Japanese cuisine.
Focusing on changes such as adding oil to lighter Japanese dishes and an increasing focus on umami in food, his vision has been to make sake that can be paired with food as easily as one would pair a wine.
The result of this vision is the is the Yamabuki Aged Sake (Koshu) Series.
The 1995 Yamabuki Koshu was entered into the International Wine Challenge Awards in the United Kingdom (a country known for its love for a range of aged wines and spirits) for the first time in 2009. As a result, the sake received the Champion Sake prize, the highest award at the Awards and a fantastic result for its debut appearance.
The brewery has continued to amass a considerable number of awards for its distinctive Sake, including for its Junmai sake made with triple the usual amount of Koji, and for a Junmai Genshu made with white Koji.
Recent IWC Awards
2018: Yamabuki Gold Aged Sake – Gold Medal
2017: Yamabuki Gold Aged Sake – Gold Medal
2016: Yamabuki Gold Aged Sake – Bronze Medal
2015: Yamabuki Gold Aged Sake – Commended
2014: Yamabuki Gold Aged Sake – Gold Medal
2013: Yamabuki Gold Aged Sake – Gold Medal
2012: Yamabuki Gold Aged Sake – Gold Medal
2011: Yamabuki Gold Aged Sake – Gold Medal
2009: Yamabuki Gold Aged Sake – Gold Medal
