Kiyasho Sake Brewery

Rather than dwelling on the past or future, focus on the present moment and make the most of it.
This is a Zen phrase, coined by Zenji Dogen of the Soto sect of Zen Buddhism.

After two years of brewing experience under Tajima Touji, the sixth generation of the brewery took over as Touji himself, For over a decade, we have been brewing sake with the spirit of "Jikon".

The philosophy of "Jikon" has been to celebrate the impermanence of existence.
We believe that the spirit of "１Jikon" is deeply rooted in the Japanese aesthetic sense, which has accepted the impermanence of all things and found beauty in them.

Nabari, where Kiyamasa Brewery is located, is a town that retains the atmosphere of an inn town.

The city is home to numerous historical buildings, including the Nabari Todo Family Residence, a registered national cultural asset.
Kan'ami, who is widely regarded as having elevated Noh drama to new heights, established the first Sarugakuza (later known as Kanzeza) in Obada, Nabari.

Under the patronage of Ashikaga Yoshimitsu, Noh drama flourished in Kyoto, becoming a leading form of traditional performing arts.Nabari is often considered the birthplace of Nohgaku.

In the Edo period (1603-1867), the Kiyamasa Brewery had a temple and childcare center called “Eijyudo” on its premises, which was one of the earliest educational centers in the region.

The Iga Basin is believed to have once been the bed of the ancient Lake Biwa. It is blessed with fertile soil, formed from the decomposition and accumulation of plant matter, and the Nagara River, fed by underground springs from the Kii Mountains, flows through it.
The foothills are filled with clear water. This rich soil and water nurture 'Iga rice', a sake rice renowned for its three hallmarks: flavour, aroma and texture.

The natural environment of Iga produces high-quality water and a unique climate with significant temperature fluctuations, both of which are essential for sake production.

All the natural elements that thrive in this land serve as the foundation for sake production.

We think of those who believe in Jikin and who are waiting for it.
We imagine the faces of those who will drink it, savouring every sip.
We are dedicated and honest in our sake brewing.
We are friends who share the responsibility of sake brewing.
We trust our sake distributors to deliver our sake in the best possible condition.
The relationships we have built with each and every one of them form the foundation of Kiyamasa Shuzo's sake.

Good sake is made by growing koji mold and yeast.

Humans get the environment ready and look after the tiny organisms that make sake. While respecting traditional Japanese methods of brewing sake, Kiyama Shuzo uses the latest technology.

The company's philosophy is based on the idea that tradition and innovation, people, and nature are all connected.

As Japan's sake culture enters a new chapter, it is once again turning its attention to harmony and coexistence with nature.

Rather than controlling nature, by communicating and embracing the local climate, the interaction between people and nature can be elevated to a more refined endeavor.

Sake, the national alcoholic beverage, is a culture backed by a long history and of which we should be proud.

As more than a processing industry, but a traditional industry that encapsulates the essence of the region, we hope to demonstrate the dignity of this endeavor to the present day and pass it on to the next generation by working sincerely to brew good sake.