When you leave the south exit of JR Kurashiki Station, have you ever noticed the rooftop sign directly in front of you with the large word “Kihei” on it?
Kihei is a brand of sake.
It is made and sold by Hiraki Shuzo, located in Kamogata, Asakuchi City, just west of Kurashiki City.
The area including Asakuchi City has historically been a thriving sake-producing region, where a group of sake-brewing specialists known as the Bicchu Toji were active.
Also, do you picture sake brewing as hands-on work using traditional methods?
In fact, Hiraki Shuzo uses the latest technology while drawing on its long-established sake-brewing knowledge and techniques, making sake with food pairings in mind.
Here we introduce Hiraki Shuzo, the maker of Kihei, a sake often seen in central Kurashiki.
The information presented here is current as of when this article was published in March 2020. Please note that it may differ from current information.
Hiraki Shuzo is a brewery known for sake brands such as “Kihei,” “Shinkon,” and “Shogun”
Hiraki Shuzo is a brewery in Kamogata, Asakuchi City.
It makes sake brands such as “Kihei,” “Shinkon,” and “Shogun.”
Kihei is enjoyed not only in Asakuchi City but also around Kurashiki.
It is often stocked at restaurants in Kurashiki, too.
It is also often found at liquor stores and in the liquor sections of supermarkets in Okayama Prefecture and the Bingo region of Hiroshima Prefecture, and I have bought it after spotting it myself.
The large three-sided rooftop advertisement visible when you leave the south exit of JR Kurashiki Station is also well known.
The area stretching from western Kurashiki City (west of the Nishi-Achi and Tsurajima districts), through Asakuchi City, to eastern Kasaoka City (east of the Oshima district) was once called Asakuchi District.
Asakuchi District has long been a thriving sake-producing region, where a group of sake-brewing professionals known as the Bicchu Toji were active.
Bicchu Toji are still active today.
Mountains such as Mt. Yosho rise to the north of Asakuchi, and the area has clean water, good weather—so good that an astronomical observatory was built there—and thriving rice cultivation.
It is truly an ideal place for brewing sake.
Hiraki Shuzo is located in a region with a long history of sake brewing.
Born in Totomi, brewing sake in Bicchu
In fact, sake brewing—the origin of Hiraki Shuzo—did not begin in Okayama Prefecture.
It originated in Kakegawa, in Totomi Province (present-day western Shizuoka Prefecture).
Kihei Tozuka, who was from Hirashima Village (now the Hirashima district of Kakegawa City), started a rice and grain wholesaling business.
He named it “Hirashimaya,” after his hometown.
Kihei Tozuka’s son, Tohei Tozuka, used the family’s experience as rice wholesalers to start a sake-brewing business in Nito-machi, now part of Kakegawa City.
He made sake brands such as “Shirafuji.”
Tohei’s son, Juichiro Tozuka, attended Okayama University (then the Sixth Higher School).
As a result, he had many friends and acquaintances in Okayama Prefecture.
Later, after taking over the family business, Juichiro was asked by a friend from his university days in Okayama whether he would take over a struggling sake-brewing company in Okayama Prefecture.
He took over several breweries and consolidated them, beginning sake production in Kamogata under the name “Hiraki Shuzo” in 1928.
The name Hiraki Shuzo comes from the fact that its founder, Kihei Tozuka, was from Hirashima Village.
“Hiraki” combines “Hira” from Hirashima and “Ki” from Kihei.
In 1967, the sake-brewing business was consolidated at Hiraki Shuzo in Kamogata.
Then, in 2012, Shizuoka Hiraki Shuzo Co., Ltd. was established in Shizuoka City, bringing sake brewing “back home” to Shizuoka and reviving production there.
Hiraki Shuzo’s brewery
When you think of a brewery or sake company, do you picture people making sake by hand with tools such as wooden barrels?
In fact, modern sake brewing relies on machinery for most tasks, with only a few exceptions!
Hiraki Shuzo has introduced the latest equipment and technology for sake brewing.
This makes year-round brewing possible, regardless of the season, and allows the company to provide sake of consistent quality.
Hiraki Shuzo does not currently brew sake during the summer.
During the off-season, the brewery is maintained.
▼The main brewery, “Reimeizo,” is a very large building.
▼Huge tanks line the side of the building.
Inside, microorganisms called yeast are actively fermenting.
▼These are tanks used to store sake.
▼Inside Reimeizo are a continuous rice steamer and a cooling machine.
These machines steam rice to make steamed rice.
The rice-steaming process is considered so important that it can determine whether the sake turns out well!
▼This is the koji-making room.
▼Inside is an automated koji-making system.
This large machine produces the koji needed for sake brewing.
The introduction of the koji-making system has made it possible to ensure a stable supply of high-quality koji.
▼This is a fermentation tank.
This is the top of one of the tanks lined up beside the building, which I mentioned earlier.
At the time of the visit, there was no sake inside, so we were allowed to open the lid and look in.
▼Inside, you can see a large mixer.
This tank holds as much as about 45,000 liters of sake!
Heiki Sake Brewery has a brewery equipped with the latest facilities.
But remarkably, some of its sake is made using traditional methods.
Visitors could also tour part of the old brewery.
▼Sake rice is steamed in a large koshiki (steaming vat).
Steam was billowing up.
▼Sake is made in this large wooden vat.
In the past, sake brewing involved using many wooden tools like these.
Wood has its own unique advantages!
▼This is the space where the steamed rice is spread out to cool.
The room behind the door you can see in the back is a muro (koji-making room).
The temperature-adjusted rice is placed in the room to make koji.
▼This tank can store sake at 0°C, even in summer.
The brewing process is the same, but it is interesting to compare a brewery with the latest equipment to a traditional one.
I learned a lot about the challenges of brewing sake in the past and the innovations in modern brewing that overcame them.
Brewery tours are also available
Heiki Sake Brewery accepts requests for brewery tours at any time.
Groups can be as small as one person.
Depending on the circumstances, tastings may also be available.
Be sure to call Heiki Sake Brewery in advance to make a reservation.
Reservations are accepted weekdays from 8 a.m. to 5 p.m.
Please note that tours may not be available depending on the brewery's circumstances.
Sometimes young women come to tour the brewery on their own.
Please feel free to get in touch!
Annual March new sake festival, “Kihei Brewery Open Day” (canceled in 2020)
Heiki Sake Brewery holds a new sake festival on its grounds every March.
However, it was canceled in 2020.
The name “Kihei Brewery Open Day” is unique.
The Kihei Brewery Open Day mainly features the following:
- Brewery tours
- Sake tastings
- Sales of sake available exclusively on Kihei Brewery Open Day
- Sales of regular products
- Sales of daiginjo sake lees
- Sales of Kihei merchandise
- Amazake
- Food stalls from shops in Asakuchi City
There is something for everyone, from adults to children.
Recommended brands and varieties from Heiki Sake Brewery
Tadashi Honjo, who handles sales at Heiki Sake Brewery, introduced some recommended and popular brands and varieties.
Information as of 2020. Prices include tax.
For explanations of sake-related terms, please refer to the sake media.
“Kihei” Honjozo
“Kihei” is the signature brand of Heiki Sake Brewery.
Kihei comes in many varieties.
The most standard one is Kihei Honjozo.
It is the sake shown on the right side of the rooftop advertisement south of JR Kurashiki Station.
I often see it in liquor stores and have tried it myself.
It is also available in a lightweight, compact paper carton.
Kihei Honjozo is slightly dry, with a clean, easy-to-drink flavor.
Enjoy it chilled or warmed!
| Volume | Price (tax included) |
|---|---|
| 1,800 ml | 1,991 yen |
| 720 ml | 800 yen |
| 300 ml | 418 yen |
| 1,800 ml (paper carton) | 1,991 yen |
| 900 ml (paper carton) | 1,001 yen |
“Kihei” Daiginjo (Cho-tokusen)
Kihei Daiginjo (Cho-tokusen) is one of the higher-end varieties in the Kihei lineup.
It is made with Yamada Nishiki, considered the finest sake rice.
The rice is polished down to 35%, using only the finest part at the center of the grain.
This is a sake that could be called Kihei's greatest masterpiece!
| Volume | Price (tax included) |
|---|---|
| 1,800 ml | 11,000 yen |
| 720 ml | 5,500 yen |
“Kihei” Junmai Daiginjo (Cho-tokusen)
Kihei Junmai Daiginjo (Cho-tokusen) is brewed using a rice variety called “Gohyakumangoku.”
It is the sake shown on the left side of the rooftop advertisement south of JR Kurashiki Station.
Gohyakumangoku is widely grown in the Hokuriku region, but Kihei Junmai Daiginjo (Cho-tokusen) uses Gohyakumangoku grown in Niigata Prefecture.
The rice is polished to use only the finest part at its center.
It is also a junmai daiginjo sake, made using only rice, water, and koji.
Heiki Sake Brewery once had an Echigo toji from Niigata Prefecture who brewed sake there.
Kihei Junmai Daiginjo (Cho-tokusen) was created when the Echigo toji came up with the idea of making sake using a rice variety representative of his home region.
Kihei Junmai Daiginjo (Cho-tokusen) is a light-bodied sake with a crisp, slightly dry flavor and a fruity aroma.
It is also very popular with women.
| Volume | Price (tax included) |
|---|---|
| 1,800 ml | 5,500 yen |
| 720 ml | 3,300 yen |
“Kihei” Junmai Ginjo, brewed in a wooden vat
Kihei Junmai Ginjo, brewed in a wooden vat, is made using traditional methods.
The wooden vat is deliberately used to brew sake in the old-fashioned way in order to bring out the unique qualities of wooden-vat brewing, such as the mellow flavor that can only be achieved in a wooden vat and the faint aroma of the wood.
Care is also taken with the rice used: the sake is made with Omachi, a sake rice variety native to Okayama.
As this sake is left just as it is, without any additions, you can enjoy its distinctive flavor.
This is a carefully crafted masterpiece brewed by Heiki Sake Brewery!
| Volume | Price (tax included) |
|---|---|
| 1,800 ml | 3,575 yen |
| 720 ml | 1,815 yen |
“Kihei” Junmai sake, seven-stage brewing
Kihei Junmai-shu Nanadan-jikomi is a sake made with great care and time.
Sake is usually brewed in three stages.
But, as its name suggests, Kihei Junmai-shu Nanadan-jikomi is brewed in seven stages.
It is brewed slowly over time to draw out the rich flavor of the rice thoroughly.
It is smooth to drink, with a deep rice flavor and a rich aroma.
Kihei Junmai-shu Nanadan-jikomi is perfect served warmed!
| Volume | Price (tax included) |
|---|---|
| 1,800ml | ¥2,365 |
| 720ml | ¥1,089 |
“Kihei” Special Honjozo Nama Genshu
Kihei Special Honjozo Nama Genshu is freshly pressed undiluted sake that is aged at low temperatures and bottled directly from the tank.
It is unpasteurized, as it is nama sake, and undiluted, meaning no water has been added.
This lets you enjoy its fresh aroma and flavor.
We especially recommend this fresh, crisp sake that could change your impression of sake!
Its distinctive bold flavor as a nama genshu, along with its rich taste, spreads across your palate.
It is crisp and delicious when served chilled.
It is also smooth and delicious on the rocks (served with ice)!
| Volume | Price (tax included) |
|---|---|
| 720ml | ¥1,155 |
| 300ml | ¥528 |
“Shinkon” Jozen Honjozo
In fact, the “Shinkon” brand has a longer history than “Kihei.”
Its auspicious name makes it a popular choice for celebratory occasions, especially wedding receptions.
Shinkon is known for its slightly sweet flavor.
Shinkon Jozen Honjozo is a well-balanced, slightly sweet sake that is light and clean yet also full-bodied.
| Volume | Price (tax included) |
|---|---|
| 1,800ml | ¥2,057 |
“Shogun” Shusaku
The “Shogun” brand also has a longer history than Kihei.
While Shinkon is sweet, Shogun is a dry sake.
It has the crisp flavor characteristic of dry sake and goes down smoothly.
| Volume | Price (tax included) |
|---|---|
| 1,800ml | ¥1,799 |
| 1,800ml (carton) | ¥1,740 |
Kihei is one of the familiar sake brands in Okayama Prefecture.
We interviewed Tadashi Honjo, sales manager at Heiki Sake Brewery, which makes appealing sake while making use of the latest equipment.
Heiki Sake Brewery Co., Ltd. Information
| Organization | Heiki Sake Brewery Co., Ltd. |
|---|---|
| Industry | Food manufacturing and sales (alcoholic beverages) |
| Representative | Atsuo Totsuka |
| Established | Founded and established: 1928; origins: early Meiji period |
| Address | 1283 Kamogata, Kamogata-cho, Asakuchi City, Okayama Prefecture |
| Contact | 0865-44-2122 |
| Website | Kihei Heiki Sake Brewery Co., Ltd. Okayama Sake |
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Each tank holds about 30,000 bottles of sake, based on 1,800-milliliter bottles!