Kiuchi Jozo (木内醸造株式会社)
Kiuchi Jozo is a brewery and distillery in Saku, Nagano, making the sake Hatsuuguisu and the shochu Amayuki. The company focuses on everyday drinks made to a high standard for local drinkers.
What kind of brewery is Kiuchi Jozo?
Kiuchi Jozo began full-scale brewing in 1855 (Ansei 2) in Ozawa, a village in the hills of Saku that is blessed with spring water. The first generation came from a family that had served as village headmen for generations. The third generation laid the foundation of the business. In 1906 (Meiji 39) the company was set up as a limited partnership and produced about 3,000 koku. A boiler was introduced in 1909 (Meiji 42), and output reached 9,000 koku by 1919 (Taisho 8). From fiscal 2000 (Heisei 12) all brewing shifted to honjozo or higher grades, and in 2003 (Heisei 15) the company became a stock company.
- Water
- The brewery sits in Ozawa, a village rich in spring water.
- Ingredients
- The regular Hatsuuguisu sake is brewed as honjozo with rice polished to 65%.
- Yeast
- Amayuki is a honkaku shochu made with yellow koji and sake yeast, distilled in a single batch still.
- Style
- Amayuki is distilled under reduced pressure and aged for a long time in the brewery, giving an easy-drinking, fruity aroma.
- Other
- The pure rice sake Itemai uses rice frozen overnight in the cold Saku winter as part of the kake rice.
Can you visit Kiuchi Jozo?
- Tours
Brewery tours are arranged in advance by phone or email. Tours are free, but tastings are basically not offered. A tour takes about one to one and a half hours.
Hours and booking rules change, so check before you go. Official website
Compiled with AI from public pages, mainly the brewery’s own site (not yet checked by the brewery)Sources: google.com
Japan Sake Awards
A prize-winner in 1 of the 9 contests from brewing year 2017 to 2025.
- Prize (nyusho)初鶯PDF
Source: the prize lists of the Japan Sake Awards (National Research Institute of Brewing and Japan Sake and Shochu Makers Association).