Asahikiku makes Sake that is popular among new drinkers as well as regular drinkers of Sake. Asahikiku is konwn for making traditional style Junmai-shu. The flavour is also typical Junmai-shu, but the more you drink their Sake the more you notice it's uniqueness of flavour. Japanese Sake culture brings together the farmers, the craft brewers and consumers.


When was your brewery established?

What is your annual output?
600 koku or 108,000 litres

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

What is your emphasis in brewing Sake?
We emphasise taste rather than aroma.

In 100 words or less tell us what is Asahikiku’s appeal?
We get our water from an underground tributary of Kyushū’s largest river Chikugo-gawa, which originates from Mt.Aso.
Our rice is locally grown (Fukuoka prefecture) Sake rice, Yamada Nishiki and Yume Yikkon.
In order to allow low temp fermentation we brew in winter. The finished Sake is soft and gentle, yet still has a solid flavour, and goes very well with meals.

Which Sake, from Asahikiku’s line up do you recommend?
Ayaka Junmai Bingakoi

How would you drink this Sake and what kinds of food does it go with?
Ayaka Junmai Bingakoi is a very drinkable Sake, even for Sake first timers.
It is popular at both room temp and slightly warmed.
It goes well with Salads and fish.