Koji HouseⅢ

Brewed in Kurose Valley

Koji House

Quiet joy since 1906

We are a small sake house beside the Kurose River. For five generations, our work has been rice, clear water, living koji and the patience to let each batch find its own balance.

Rice · water · koji · yeast

Simple enough
to be difficult.

Sake begins with polished rice and water, then asks for close attention at every temperature, wash and turn. Nothing is added for effect; every decision protects aroma, clarity and the quiet sweetness of the grain.

Brewed by nature, held by hand

Water sets the pace.

The mountain spring below our kura is soft and low in minerals. It asks the mash to move slowly, giving the koji time to turn starch into a restrained, clean sweetness.

Our brewers inherit technique, but not a script. Every season, the rice and weather teach the work again.

一九〇六

The first cedar room

A house built
around one batch.

Koji House began when the carpenter Renji Takano converted a winter storehouse into a six-vat kura. He believed the smallest brewery could make the most careful sake if each hand knew the whole process.

The family survived flood, rationing and two lost harvests by keeping production close to home. Today the original beams remain above a modern press, and the same river still runs behind the koji room.

米

Kurose, western Honshu

Visit the kura.

Open for guided tastings Thursday through Sunday. The river train stops a twelve-minute walk from our cedar gate.