KuroKura

A collection of artisanal sakes

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

The sakes might be sweet, dry, tart, earthy or packed with umami. What they have in common is complexity, balance and the fact that they are brewed for flavour, not fashion or commercial motivations.

The sakes are all junmai, made from nothing but rice, yeast, koji-kin and water. They’re also nama (unpasteurised), genshu (undiluted), and muroka (not charcoal filtered). 

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.

Mioya

The marketing exec who became a master of umami.

Moriki

The husband and wife team breaking new ground.

Mukai

One of the first female toji makes eye-popping brews.

Terada Honke

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

©2020 KuroKura. Header photo Jeremie Souteyrat, Akishika

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