Kitsukura-Shuzo
Founded in 1696, Kitsukura-Shuzo has adhered to a philosophy that “Sake is a gift from nature”, and has always prioritised the preservation of traditional sake-making methods.
Located in Saku city, the eastern part of Nagano prefecture, they have contributed to the local economy significantly for over 320 years.
Today, the brewery is under the leadership of the 18th-generation owner.
Name Origin
The name Kitsukura “橘倉” is derived from the Tachibana “橘” family (橘 can be read as both Tachibana and Kitsu-), whose ancestry can be traced back to the Heian period (794~1185AD), and it signifies Tachibana’s Sake Brewery (Saka-Kura) “橘の酒倉”, hence Kitsukura “橘倉”
Kitsukura-Shuzo is located in the Saku region, a beautiful highland area at an elevation of 700m.
The region is surrounded by stunning mountains, Asama Mountain (2600m) to the north, Yatsugatake Mountain (2900m) to the south, and the Tateshina Mountain Range (2500m) to the west.
The Chikuma River flows through the area, providing pristine water from the surrounding mountains.
Saku is known for its clear skies, and it experiences a cold climate, particularly during winter, with temperatures often dropping below -10°C.
This extreme cold is ideal for sake brewing, as it allows for the fermentation process to occur slowly and evenly, producing rich and complex flavours.
The region is also known for its fertile rice fields, which provide high-quality rice that is essential for sake production.
Rice of Niigata
At the heart of the brewing process lies Miyamanishiki, a rice variety renowned for its exceptional quality and ideal characteristics for sake brewing.
Known for its medium grain size and low protein content, Miyamanishiki provides a perfect balance of sweetness and acidity, resulting in a sake that is rich in flavour yet smooth and delicate on the palate.
The rice is grown in the fertile lands of Nagano, where the cool climate and pristine water contribute to its refined quality. By using this carefully cultivated rice, Kitsukura Shuzo produces sake that embodies the true essence of the Saku region—fresh, pure, and harmonious.
Ready to taste it?
Tachibana Junmai
橘 純米
Tachibana Junmai is a smooth and approachable Sake offering a perfect balance of rice umami and a refreshing dryness, resulting in a crisp and well-rounded taste.
Rice used is Miyama Nishiki, grown locally in Nagano, polished down to 59%.
Saku, Nagano | 720ml | Alc. 15% | Miyama Nishiki | Polish Rate 59% | Best served: Chilled / Rock
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Tachibana Junmai Daiginjo
橘 純米 大吟醸
Tachibana Junmai Daiginjo delivers a silky texture and graceful richness, unfolding with gentle sweetness, refined rice flavour, and a subtle fruity aroma that harmonises into a clean, refined finish.
Crafted with locally cultivated Miyama Nishiki rice from Nagano, polished down to 49%.
Saku, Nagano | 720ml | Alc. 15% | Miyama Nishiki | Polish Rate 59% | Best served: Chilled / Rock
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Orders are processed and shipped by our fulfilment partner, LIL GRN Brewery. You will be redirected to their website to complete your order.
At SAKEbito, we offer the finest Sake from small, family-run breweries hidden in Japan's rural villages that have been continuing the tradition for hundreds of years.
Each bottle is handcrafted using locally sourced rice, pristine spring water, and centuries-old techniques passed down through generations.
Our exclusive drops are released only when these rare cultural treasures become available, ensuring truly limited production and an authentic taste of regional heritage.
With every bottle, you receive not just premium sake but the story of its brewer, the history of its village, and the spirit of a community dedicated to preservation.
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