Kicho

Kicho is the representative brand of Ueda Sake Brewery, filled with the wish that "happy things will continue for a long time," and is brewed by a brewery with a history of over 400 years in Nara, the birthplace of sake. Using underground water said to be the famous water of Ikoma City, high-quality Yamada Nishiki, and Nara Prefecture's original sake rice "Tsuyuhakaze," it is brewed with the motto "Cherishing ancient styles and exploring modern styles."
They are thoroughly particular about the rice polishing ratio, polishing Daiginjo to 50% and Ginjo sake to 60% to maximize the Ginjo aroma. It features a slightly dry taste with a gorgeous aroma and deep flavor. They also develop sweet pure rice sake made with the traditional brewing method of 500 years ago called Bodaimoto.