Kikukomashuzou

Kikukoma Shuzo is a brewery located in the town of Gonohe, Sannohe District, Aomori Prefecture. Its brand "Kikukoma" was named by the fourth-generation owner, Kyujiro Miura, an expert chrysanthemum (kiku) grower, combining "kiku" with "koma" (horse/colt), a famous local specialty of Gonohe.
The foundation of their brewing lies in the M2 yeast, which the fifth-generation owner fell in love with (this yeast was later widely adopted across Japan as Kyokai No. 10 yeast). This yeast is known for producing low acidity and a refined ginjo aroma.
The brewery employs the traditional "Kanzukuri" (winter brewing) technique to take advantage of the Tohoku region's cold climate, following the ancestral methods of the Nanbu Toji guild. They primarily use Aomori-grown sake rice such as "Hana-fubuki" and "Hana-omoi." Committed to artisanal craftsmanship, every bottle is carefully filled by hand using a tool called "Reimei," and even the labeling is done manually.
The brewery has an impressive record of 26 Gold Awards at the Annual Japan Sake Awards.