D-1 Introduction

In the fall of 1823, toward the end of the Edo period, Kōnosu Village headman Gihei Kiuchi discussed Japan’s future with the scholar Tōko Fujita. In support of Tōko's dream, Gihei began brewing sake under the “Kikusakari” brand. Enabling his success was the rich harvest of Kōnosu Village brought by the wind, water, and soil of Hitachino, and the passion of the brewers there.

 

More than 190 years later, in 2016, Kiuchi took on the new challenge of brewing whisky. It was a different era and a different generation, but Gihei’s aspirations, passed down from generation to generation, remained unchanged.

 

Wind          Receiving the winds of Hitachino

Water         Life resides in water

Soil             Everything comes from Hitachino’s soil

Spirit          Our passion for sake is evident in its flavor

 

Kiuchi’s sake is a result not of fad or fashion, but the bucolic scenery of Hitachino.