VISION
Innovating Tradition from the “Holy Land of Modern Sake”
〜Redefining our heritage with a modern, innovative touch.〜
ASUKAYAMA SAKE PROJECT ～A Unique Sake Brewed from History and Storytelling～
・Pride in the “Holy Land of Modern Sake.”
Kita-ku is home to the historic Red Brick Brewery (the former National Research Institute of Brewing), which significantly contributed to improving Japanese sake quality. Today, the spirit of this “Holy Land” still thrives within our community.
・Inheriting the Spirit of Eiichi Shibusawa
Often called the “Father of Modern Japanese Capitalism” and featured on the new 10,000 yen note, Eiichi Shibusawa established his base in Asukayama. We proudly use the unique “Asukayama Yeast” discovered right here.
・A Masterpiece of Collaboration
This project is the fruit of collaboration between Tokyo Biotechnology College and Tokyo Minato Brewery, bringing together academic wisdom and artisanal expertise.
・The Fusion of Regional Resources
By blending rice from Fukaya (the birthplace of Shibusawa) with yeast from Asukayama, we have created a truly special drop that weaves together the history of Japan’s modernization.
PRODUCT LINEUP
Hiei Junmai Daiginjo
This is a premium sake brewed with a proprietary yeast strain discovered in Asukayama, Kita City, Tokyo. The brand was established to honor and carry forward the legacy of the Red Brick Sake Brewery, a historic landmark revered as the “Birthplace of Modern Sake.” The unique Asukayama yeast imparts a magnificent ginjo aroma and a refined, crystal-clear flavor profile. Every bottle is meticulously crafted to achieve the delicate balance and elegance characteristic of a world-class Junmai Daiginjo.By celebrating Kita City’s regional heritage, “Hiei” stands as a flagship brand that bridges the gap between traditional sake culture and modern tourism.
Kijyosyhu Byakko
This is a premium Kijoshu sake crafted with a proprietary yeast strain discovered in Asukayama, Kita City, Tokyo. The brand was envisioned to revive and reinterpret the legacy of Kijoshu—an innovative brewing method originally developed at the historic Red Brick Sake Brewery, the celebrated “Birthplace of Modern Sake.”By replacing a portion of the brewing water with sake, the Kijoshu method yields a luscious sweetness and a profound, multi-layered flavor profile. The original Asukayama yeast further enhances the sake with an elegant aroma and a long, refined finish. Featuring a label inspired by the mystical “Foxfire” (Kitsunebi) folklore of Oji, “Byakko” represents a unique fusion of traditional sake culture, regional history, and local tourism.
