Kikutsukasa Brewing

Kikutsukasa Brewing Co., Ltd. is a brewery that has been brewing sake continuously since 1705, in the mid-Edo period, and celebrated its 300th anniversary in 2005. They brew sake in Oze, a place blessed with the water and air of the Mt. Ikoma range.
The Oze district has a history of prospering as a post station connecting Osaka and Nara, and the current brewery owner and Toji (master brewer), Masaru Komai, personally leads sake brewing.
They cherish old-fashioned methods, such as pressing all sake using a traditional wooden press called "Fune." The brand "Kuragarigoe," named after the pass mentioned in a haiku by Matsuo Basho called Kuragari-toge, is a sharp dry pure rice sake that goes well with food and is recommended to be drunk warm.
Of particular note is "Ikoma," which uses "Ornithine Yeast" developed in joint research with the Nara Institute of Science and Technology and the Nara Prefecture Industrial Promotion Center, and is a unique sake containing ornithine equivalent to 400 clams per liter.