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Inheriting the heart through 120 years of
tradition.
Striving to achieve brewing "good sake" which is realized three sorts of privilege with pleasure. |
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Trial and error at the time of foundation
Meiji 14 (1881), amidst the storm of the "Meiji Restoration", Setsugoro, the founder of Kikusui, was given the liquor manufacturing license from his uncle and head of the family, Masamichi Takasawa, and decided to set up a liquor store, brewing and selling his own "sake". Then, he was only 16. This was the first cry of the new-born Kikusui Brewery.
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| The brewing, in those days, were performed using primitive methods, counting on the yeasts which "lived" in the brewery, quite different to the present pure culture or the yeast addition method. Putrefactive bacteria often occurred, making "sake" muddy white and spoil. Repeating failure and success through trial and error, Setsugoro managed to lay the foundation as a "sake" brewery, being officially granted the "sake" manufacturing license from the Governor of Niigata prefecture as on the 1st of October, Meiji 29 (1896). However, all this hardship took its tool on Setsugoro's health, ending his careworn life on February, Meiji 38 (1905), leaving the subsequent development to his eldest son Shuntaro. |
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| Flourishing into a Sengoku "sake" store |
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2nd-generation Kikusui, Shuntaro, followed into the family business, bringing in his natural curiosity and progressive spirit. While following conventional method, he endeavored to adopt new techniques, travelling throughout the country, inspecting and collecting information first hand. He adopted the use of rice-polishing machines ahead of his competitors, successfully increasing his sales figures and expanding the brewery to the Sengoku "sake" store. |
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Around the time when his eldest son Tokujiro got married in Taisho 10 (1892), he elected to relocate the brewery to Nakakura, while doing business in the original premises of Kaji Mikkaichi, effectively Separating production and retail. From the depression of the Taisho era to the beginning of Showa era, they started manufacturing of distilled spirits which were in high demand and supplied them to the public. In Showa 10 (1935) as the depression began to be settled, Shuntarou ran and was elected to a member of prefectural assembly under ardent support from the people around him, taking an active part in both politics and economy.
Shuntaro's eldest son, Tokujiro, who with recurring health problems, took on the family business during his father's absence. However, in Showa 15 (1940), Shuntaro was struck down with cerebral hemorrhage, being confined to the hospital bed indefinitely. Furthermore, Tokujiro, who was carrying the weight of the family, was also hospitalized due to illness in the end of the same year. In May of the proceeding year, Tokujiro, still 42, finally lost his fight with his illness, leaving behind his wife Chiyo and three children. At this time, Tokujiro's eldest son, Eisuke (the 4th-generation), was only 11 years old. Although the family business could have been left in the hands of their relatives, Chiyo was determined to manage the family business on her own. |
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Overcoming the times of difficulty
Widowed Chiyo struggled as she tried to fulfill the role virtually as the 3rd-generation Kikusui. Rationing was enforced as the war situation deteriorated. With the shortage and the gradual drop in the production of rice, the brewery fell into crisis at times. After that, throughout the war and postwar period, she endured hardship brought about by the government controlled economy which provoked the shortage of material, poor harvest, and the confusion within the administrative organs and the market. Gradually, their production quantity recovered. Furthermore, to make their "sake" more marketable, introduced color labels and other ideas during this time. Chiyo took care of the brewery on her own until her eldest son Eisuke graduated from the university in Showa 29 (1954). |
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Extrication from family business to an enterprise
4th-generation Kikusui, Eisuke, who inherited the brewery from his mother, utilized the knowledge he gained from his university studies and made strenuous efforts to outgrow from the realm of family business, which at the time, had only seven employees. |
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Eisuke lead the way, aiming to "establish itself as a company". With his driving spirit and keen insights into the current of the time, he gradually but steadily, prepared its foundation.
In Showa 30 (1956), Kikusui Brewing Company, Ltd. was founded. As the first step to expand the business, the old brewery, which still used wooden vats, were rebuilt to the new, "state of the art" brewery. However, disaster struck. First, the "Niigata Earthquake" in Showa 39 (1964). Then came the "Kaetsu flood" for two consecutive years in 1966 and 1967. The brewery was washed away and destroyed. Eisuke was ready to throw away his aspirations, but the trust bestowed upon him from his family, the employees, and the support of their long-time customers held him back from closing down the business. |
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"Better sake to more Customers"
With a new sense of purpose, the current warehouse was completed at its present site in April of Showa 44 (1969). Three years later in Showa 47 (1972), the ritualistic traditions (chief sake brewer) of the "sake" brewery system were abolished, and to further maximize efficiency, the advanced mechanical equipment were introduced, creating the modern structure of "Kikusui Brewery". Furthermore, for the first time in Japan, canned 100%-crude unprocessed "nama-sake Funaguchi Kikusui Ichiiban Shibori" was introduced along with the more traditional unrefined sake, "Nigori-sake Gorohachi", and established a new category called "crude sake".
In Showa 53 (1978), "Dry Kikusui", corresponding with diversification of dietary culture, was put on the market. In Showa 58, "Mukantei" was produced in hope that more people can enjoy the authentic taste of "Choice draft sake". The scale of the brewery corresponding to the increase in variety of goods also expanded every year. 21 breweries for Kikusui were newly built in Heisei 5 (1993). The "hip flask" range was also added in accordance to consumer's demand and preference, in Heisei 10 (1998).
Since the institution's formation, we have endeavored to stay in touch with our consumers, providing services and products recognized and appreciated throughout. Kikusui Brewing Company is still pushing the boundaries, revolutionizing and improving "sake" brewing. |
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Translation: Mami Kobayashi
Proofreading: Kazuto Sakamoto
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