Koueigiku Shuzo
| Name | Koueigiku Shuzo |
|---|---|
| Japanese Name | 光栄菊酒造 |
| Hiragana | こうえいぎくしゅぞう |
| Address | 佐賀県 小城市 三日月町織島2602番地3 |
| Web | https://www.instagram.com/koueigiku |
Koueigiku Shuzo operated for about 135 years before temporarily closing, but it was revived by two former NHK TV program producers, Satoshi Kusaka and Hiromu Tashita, who took over the brewery. The master brewer is Katsuak...
Koueigiku Shuzo operated for about 135 years before temporarily closing, but it was revived by two former NHK TV program producers, Satoshi Kusaka and Hiromu Tashita, who took over the brewery. The master brewer is Katsuaki Yamamoto, who brewed the highly acclaimed "Kikutaka" at Fujishishuzo in Aichi Prefecture, known for his unique sake quality emphasizing acidity and umami. The concept of Koueigiku is "having acidity and umami, and being drinkable with a sharp finish when paired with meals." Many products are made as unpasteurized, unfiltered, undiluted sake (Muroka Nama Genshu), characterized by fresh sweetness, fruit-like acidity, and light sharpness. Many products also have a slightly lower alcohol content, pursuing ease of drinking. It develops a Muroka Nama Genshu series using various rice varieties such as Omachi, Kame no O, Yamada Nishiki, and Sagabiyori.