Rice Shochu 'Ginka' was made from spent grain from sake brewing, and matured 10 years in Ceramic pot.
Kiuchi Sake brewery was established in 1823 by Gihei Kiuchi who was the village headman of Kounosu village, Naka County. At that time Japan was ruled by powerful family clans called “daimyō”. One of these clans the Mito Tokugawa family established the “Koudoukan”, a private school.
The new Kiuchi generations brewed “Kikusakari” with the same quality ingredients and respected craftsmanship. When Mikio Kiuchi inherited the brewery legacy in the 1950s, the Sake industry was growing rapidly along with the growing economy, which filled the market with low quality, cheap, mass produced Sake. However, Mikio Kiuchi stuck to the century old high end Sake philosophy that had been the hallmark of Kiuchi Brewery since 1823.
