Kiku-Masamune Sake Brewery Museum: Where the Tradition of Sake Brewing Lives On

Kiku-Masamune Sake Brewery Museum

(Kobe City, Hyogo)

【Nada（灘）】 is a region stretching from Kobe to Nishinomiya in Hyogo Prefecture, long known for its sake brewing. The Rokko mountain range rises behind the region, while the Seto Inland Sea lies to the south. The rain that falls on the Rokko Mountains flows over the surface of the land into rivers that empty into the sea. Some of the rainwater, however, seeps into the ground and slowly flows underground as underflow water.

This natural gift proved ideal for brewing high-quality sake. Rich in minerals that promote yeast fermentation and low in iron, which can adversely affect the color and flavor of sake, this water became a key factor in the flourishing of Nada's sake industry.

Its location along the Seto Inland Sea also worked to its advantage in sake production. Convenient maritime transportation made it possible to ship sake to Edo (present-day Tokyo), a major center of sake consumption at the time.

Nada sake gradually gained a reputation for its high quality, and the region developed into one of Japan's leading sake-producing areas. Nada is a crossroads where everything comes together: water from the mountains, high-quality rice, convenient maritime transportation, and the skills of sake brewing.

Today, Hyogo Prefecture ranks first in Japan in sake production, and Nada, at the heart of this industry, is known as the country's largest sake-producing region. Approximately one-quarter of all sake produced in Japan comes from this area.

One of the leading sake breweries in Nada is Kiku-Masamune, founded in 1659. This long-established sake producer has passed down its brewing techniques for more than 360 years. I visited the Kiku-Masamune Sake Brewery Museum, where visitors can discover the origins of its sake-making tradition.

The museum building is modeled after a traditional sake brewery, featuring an impressive contrast between dark wood-grain walls and clean white plaster walls. A massive tiled-roof gate stands at the entrance, with sake barrels neatly stacked beside it, creating the distinctive atmosphere of a traditional sake brewery.

Inside the museum, visitors can see the huge iron kettles, wooden vats, and bamboo paddles that were used in these brewing processes. Each tool reflects the wisdom and craftsmanship of the brewers, and many of these items have been designated as Important Tangible Folk Cultural Properties by the Japanese government.

Sake is made from rice through a series of processes. First, the rice is steamed in a large iron kettle. The steamed rice is then spread out on cedar boards and sprinkled with koji mold. Next, the rice is mixed with water and placed in wooden vats, where it ferments into a mash over the course of about a month. The mash is then placed in cloth bags and pressed in a sake press, allowing the clear sake to emerge drop by drop.

Kiku-Masamune continues to use the traditional kimoto method, which relies on natural processes to cultivate the yeast starter by allowing lactic acid bacteria to grow naturally. As a result, it requires considerable time and effort. Today, the more efficient method of adding lactic acid directly to the yeast starter has become the mainstream approach. However, Kikumasamune remains committed to preserving its traditional techniques. Sake brewed using the kimoto method is characterized by a clean, crisp, dry taste with a refreshing finish.

At the museum shop, visitors can enjoy paid tastings of sake brewed by Kiku-Masamune. You can discover your favorite bottle from among its traditional labels and purchase it as a souvenir.

Please visit the Kiku-Masamune Sake Brewery Museum website.