The master brewer and the brewery owner of Suiryu have worked together for many years to develop the best Kimoto Sake. Now Suiryu is famous for making one of the best Kimoto Sakes in Japan. Generally Kimoto Sake is known for being wild and complex in flavour, but Suiryu's Kimoto Sake is very delicate and clean on the palate.


When was your brewery established?

What is your annual output?
500 koku or 90,000 litres

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

What is your emphasis in brewing Sake?
To create the perfect mariage between food and Sake, and a fresh start to the next day.

In 100 words or less tell us what is Suiryu’s appeal?
3 AM, the Tōji and brewery workers awake. It’s this winters’ first Kimoto making and the beginning of the second moto-suri.
Using a special tool called Kai the brewers the grind a mixture of rice water and kōji. As they move, their shouts of “Ei! Ei! Ei!” echo throughout the freezing cold brewery to the rhythm of their movement. “ The key point is whether or not we can grow a good strong of lactobacillus. With the Kimoto method the flavours and depth of experience is completely different. The Sake I want to drink, that I like is Junmai kimoto, so it doesn’t matter how much work it is, we’re doing Kimoto.”

Which Sake, from Suiryu’s line up do you recommend?
Kimoto Dobu

How would you drink this Sake and what kinds of food does it go with?
Okan (heated Sake) with meat dishes.