Hiokizakura's philosophy is to make Sake using the best rice to its full potential. They work alongside farmers to create the best Sake rice in order to make the best Sake. Hiokizakura is famous for creating great Sake using Goriki rice. As Goriki rice is low in minerals and proteins, when first made it is very light on the palate, but as it is aged the Sake becomes more balanced and full bodied in flavour.
*A Sakent Australia's staff, Rey, is currently studying Sake brewing at and working for Hiokizakura since October 2013.


When was your brewery established?

What is your annual output?
570 koku or 102,600 litres

Including the Tōji (Master brewer) how many brewers do you have?

What is your emphasis in brewing Sake?
1. Teamwork. (Japanese saying- Brewing harmoniously produces good Sake)
2. To keep our motivation, inspiration and imagination up, so that our newest is always our best.

In 100 words or less tell us what is Hiokizakura’s appeal?
Keeping to the spirit of the traditional Japanese saying “brewing is farming”, we are making Sake with an emphasis on our main ingredient, rice. As for our rice, we contract directly with those who are, both in ability and character, farmers of the highest calibre. With the help of science we select the highest quality Sake rice.
We believe that no other brewery can surpass us in the quality of rice.

Which Sake, from Hiokizakura’s line up do you recommend?
Jyunmai Ginjō Denshō Gōriki

How would you drink this Sake and what kinds of food does it go with?
Slightly chilled or slightly warmed.
With tofu, Oden (Japanese style hotpot.) or grilled fish.