Product Lineup
A diverse array of unique sake and spirits, woven together by three distinctive brewhouses and a distillery
In 1998, starting from a desire to make freshly pressed namazake available to the local people, we launched "Kaze no Mori".
In 2021 we began producing "mizuhana" at the "Kyōhō-gura", a brewhouse devoted to exploring the depths of Nara's brewing heritage through all-kame (earthenware pot) fermentation. By layering the classical techniques learned here with new methods only possible today, we aim for even greater depth in the brewing of "Kaze no Mori" at the "Gose-machi-gura".
In 2024, guided by our motto to bridge the satoyama to the next century, we launched the "Sanroku-gura", a brewhouse situated amid terraced rice fields on the foothills of Mt. Katsuragi.
Through "S Kaze no Mori" brewed here, we explore the relationship between agricultural sustainability and the brewery.
Discover the diverse array of unique sake and spirits produced by these three brewhouses and distillery.
Reflections of the land and soul of Gose, Nara
Beyond refinement, sake of true individuality
Gose-machi-gura
Kaze no MoriKaze no Mori
1998
sinceWe launched this freshly pressed namazake in the hope that local people would enjoy it. Combining traditional brewing techniques passed down in Nara with modern technology, we strive to create sake that can only be made today.
Katsuragi Sanroku Brewhouse
S Kaze no MoriS Kaze no Mori
2024
sinceGuided by a vision of bridging the satoyama to the next century, brewers live and work in harmony with the satoyama to bring out the full potential of the local Akitsuho rice. Farming and brewing coexist exploring a path toward sustainability.
Kyōhō-gura
mizuhanamizuhana
2021
sinceGuided by a theme of reviving the forgotten techniques of ancient Nara with the aid of historical texts, through "mizuhana" we trace the deep origins of sake brewing as we learn through brewing.
Gose-machi-gura
TakachoTakacho
1978
sinceBestowed with a Bodaimoto yeast starter prepared at Bodaisan Shoryakuji Temple, we brew Takacho just once a year. This is a cultural endeavour that helps preserve the legacy of temple brewing. We are also exploring the possibilities of aging sake.
Yamato Distillery
KIKKA GINKIKKA GIN
2018
sinceCraft gin from Nara: birthplace of traditional herbal medicine in Japan.
Gin, which began as a medicinal liquor has deep connections with herbal remedies. From our base in Nara, where medicinal herbs are still produced today, we aim to craft a gin that conveys the history, culture, and climate of Nara.