刈穂酒造

The Story of 刈穂酒造

Kariho Shuzo has brewed in the Jinguji district of Daisen, Akita, since 1850, building a reputation squarely on dry sake. The house specializes in the slow, traditional yamahai method, in which a natural starter culture is built up by hand rather than accelerated with lactic acid, and its Yamahai Junmai Chokarakuchi, an assertively dry expression, has a devoted following among fans of drier styles. Kariho belongs to the Akita Seishu Group, alongside sister brewery Dewatsuru Shuzo, sharing resources while keeping its own distinct, dry-leaning character.