Kangiku Meijo

About

Our brewery is located in a mild, green area on the outskirts of Tokyo, close to Kujukuri Beach and its view of the Pacific Ocean. In 1883 (Meiji 16), the founder, GenSaku Sase, began brewing crisp, dry sake using the area's subterranean spring water and its abundant rice. Supported by many people over 130 years, we have worked under the principle of making sake that "fills the hearts" of those who drink it. To date we have produced 21 types of sake under five brands, along with shochu, and we have continued to improve our quality without pause, connecting traditional techniques with the tastes of our customers today. We will remain committed to the local food culture of Kujukuri, the techniques we have inherited, and the flavor that has earned us long-standing support. We aim to become a brand loved not only in Japan but around the world. To that end, we will keep listening to the voices of our customers and business partners with gratitude, and keep taking on new challenges so that people can discover fresh appeal in sake. The brewery is operated as Kangiku Meijo (Kangikumeijo), a limited partnership company (合資会社寒菊銘醸), in Sanmu, Chiba Prefecture.

Brands 4