Introduction to Kokki Sake Brewery

The raw rice must be carefully selected so that when the full flavour is extracted, there is no cloying taste.
Kokki Shuzo uses a lot of Shimane-grown ‘sake rice’ as raw material, and adjusts the rice washing time in seconds, taking into account the optimum koji, steaming and withering.

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Commitment to handmade

Booze is a living thing. Every year is new. Sake, which is made with the help of micro-organisms, has to be handmade with a lot of care and attention day and night to produce good sake.
Kokki Shuzo uses the traditional techniques of the Izumo Toji clan to make sake, using authentic handmade methods with a traditional steamer, koji lid, koji box and sake tank.
Its technical capabilities won the gold medal in Showa 60, Heisei 1, 3, 4, 5, 8, 9, 11, 12, 13, 16, and 19 at the National New Sake Appraisal.
In the past 20 years, we have received a high evaluation, ranking 15th in Japan for the rate of winning gold medals.

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