第一酒造開華

-Kaika- Japanese Premium Sake

The Secrets of Kaika's Deliciousness

A history of 340 years

Daiichi Sake Brewery is the oldest continuously-operating sake brewery in Tochigi prefecture. It opened in 1673 with an advantageous combination of being both a brewery and a rice farm.
The whole cultivation procedure is carried out under strict quality control measures by the staff members of Daiichi Sake Brewery, including rice planting and harvesting.

Uses top-rated Japanese spring water

The Ministry of Environment chose the Shikomi-mizu (water used to brew sake) of Kaika as one of the 100 best quality water in Japan.
The natural environment and ancient soil produce extraordinarily pure water.

A team of Master Brewers

Five staff members of Daiichi Sake Brewery are qualified as 'Master Brewers' by the national certification system.
One staff member is certified as an 'Expert Assessor of the Sensory Analysis of Sake' by the National Research Institute of Brewing.
Two of the staff members are 'Tochigi Meisters', which are roles given to the regional sake brewing masters.
Two of the staff members are 'Food Inspection Technicians' of the official rice quality inspection system.

Why Kaika is the top three prominent brand in the Kanto area

Premium Sake only

Daiichi Sake Brewery has been awarded the top prize at *the national Shin-shu competition, not only once but 17 times!
*The national Shin-shu competition
The only official sake competition in Japan which has been organized by the government since 1911.

Premium Sake only

All sake produced are * Tokutei-Meishō-Shu, which means 'specially designated sake'.
The premium sake is so high in quality that only 30% of sake produced in Japan can be categorised as Tokutei-Meishō-Shu.
*Tokutei-Meishō-Shu
The phrase means 'specially designated sake', and refers to premium sake distinguished by the degree to which the rice is polished, and the added percentage of brewer's alcohol or the absence of such additives.

Regional contributions through Kaika

Daiichi Sake Brewery organizes seasonal sake events which connect Tochigi Prefecture to places around the world through the Kaika sake.
In 1998, Daiichi Sake Brewery started the sake event 'Rishun-Asa-Shibori', which allows participants to enjoy sake that has been freshly squeezed in the morning during the beginning of spring.

The History of Kaika

Established in 1673, more than 100 years before the US Declaration of Independence, our brewery has a rich history and culture of 340 years. It is also the oldest and longest running brewery in the prefecture. Back in the day, the 4th shogun Tokugawa Ietsuna was in office and our sake was carried to Edo by boat down to the Tone River where it was drunk by samurai warriors and locals living in Edo. (Edo became Tokyo in 1868. More information about this period can be found in the Edo-Tokyo Museum.)
We are also one of the few breweries in Japan which only brews Tokutei-Meishō-Shu (specially designated sake, such as Ginjoshu, Junmai Sake, Honjoshu and Honjozo), because we believe our customers deserve the highest quality sake.
Our Kaika brand is very popular overseas and is exported to Hong.

Gallery Sakagura

Our gallery located next to our brewery also makes us unique and popular among the locals. The specially constructed gallery is used to display materials related to brewery, and is also where we hold sake tasting events, mini concerts and exhibitions of pottery and paintings. Our brewery produces top quality sake and also provides a place for locals to experience the culture surrounding the art of sake brewing.

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