Keeping in mind "honest sake brewing",
Never show off, never boast.

Commitment to "water" and “breweries”.

“Water” is the life of “Sake brewing”. Good rice and excellent brewer can be brought from afar.

However only “Water“ cannot be moved.
A large amount of 'water' is required for sake brewing, starting with washing the rice and allowing it to absorb water, through to brewing and splitting the sake and cleaning the brewery.

This commitment to water has continued since the first president, who was so distressed at not being able to produce the sake he wanted at the time that he moved the entire brewery to its current location in search of better 'water'.

Even today, subsoil water from Mount Kurikoma, a famous mountain that straddles the three prefectures of Miyagi, Iwate and Akita, gushes out from a well on the property.

The brand name 'Kurikomayama' was created out of gratitude for the blessings of nature.

Sake to accompany food

If the sake and food do not match, they cannot be fully enjoyed.

On the other hand, if the sake is a good accompaniment to the food, it can be enjoyed together.

It is crisp and fresh, unobtrusive and complementary, and goes down the throat with ease.

Brewing sake is not a straightforward process, and things often don't go the way we want them to.

Nevertheless, we learn from our many mistakes, while keeping our heads above the whims of nature,
We are serious about our brewing, one by one and with care.

Manufacturer's thoughts

The name was derived from the deep green of the famous Mt. Kurikoma,
the crystal clear fresh water, and the fact that we are all blessed with the bounty of the earth.
We strive to brew sake in an honest manner, never embellishing, and never boasting.


1Polished Rice

The surface of the rice is carefully polished to enhance the flavor and aroma of the sake.

2Washed Rice・Steamed Rice

Sake brewing begins with washing, soaking and steaming the rice used as the raw material.
The steamed rice is used to make koji (malted rice), mother of sake (sake mother) and to prepare the mash.

3Koji Making

Sprinkle koji mold on steamed rice to make koji,which is important for sake brewing.

4Source of sake Making

Add steamed rice to a mixture of koji, water and yeast


Place the shubo in a large tank, then add koji, water, and steamed rice to ferment.

6Upper tank・Filtration

The fermented mash is squeezed and separated into sake and sake lees.
Remove the squeezed sake residue (small solids such as rice, turbidity)

7Heat sterilization・Bottled

Heating stops the enzymes remaining in the alcohol and protects the taste and aroma of the alcohol.
The finished sake is bottled as soon as possible.



  • Company
    Chida Sake Brewery Limited
  • Tel
  • Opening
    9 : 00 ~ 17 : 00 
    (Regular holiday:Sunday)
  • Access
    63-1 Kitahatakenaka, Nakano, Kurikoma, Kurihara-shi, Miyagi-ken 989-5351, Japan