SAKEbito

SAKEbito’s first drop is finally LIVE! Tachibana Junmai & Junmai Daiginjo, crafted by the historic Kitsukura Shuzo, are now available to purchase 🍶✨ 🛒 Buy now → sakebito.myshopify.com ⚠️ Limited to 100 bottles each 🎟️一級 membership holders are eligible for a 10% discount!

Recently, Sanshoraku began a new experiment that could only happen in Gokayama: underground storage in a tunnel leading toward the World Heritage village. Inside, the air stays cool and constant year-round, with minimal temperature fluctuations — ideal for long-term maturation that deepens flavour and complexity. A brewery that evolves without losing its roots — preserving the spirit, taste, and quiet strength of Gokayama in every bottle.

Gokayama endures severe winters, with snow piling over two meters high. While the cold provides ideal conditions for sake making, many environmental and Sake-economic changes have transformed the once-stable brewing environment. What was once ideal for fermentation is now unpredictable — delicate processes like koji making, storage, and maturation are all affected by the daily swings in temperature and humidity, and what was long been performed - brew Sake with Nature - is becoming more and more difficult. Instead of resisting modernisation, Sanshoraku embraced it as a tool to preserve authenticity. They introduced temperature-controlled fermentation tanks, systems to prevent oxygen exposure from pasteurisation to bottling, and data-driven koji management that ensures stable microbial activity. These upgrades aren’t about mass production or efficiency — they’re about protecting the delicate balance of traditional flavour from the instability of modern climate.

Sanshoraku Shuzo is our first partner from Toyama Prefecture. We had an amazing opportunity to visit them last week, and learned how they live with nature, adapt to changes, and leverage their local strength. Sanshoraku is situated in the steep valleys of Gokayama, a UNESCO World Heritage Site renowned for its gassho-style traditional houses. Founded officially in 1880, but Sanshoraku had already been brewing long before incorporation. The name “Sanshoraku 三笑楽” comes from the Chinese allegory Kokei Sansho 虎渓三笑 — reflecting the wish for people to share joy and laughter through sake. Surrounding the brewery is an ancient beech forest, which plays a vital role in its craft. The forest acts as a natural filter and protective wall — fallen leaves enrich the soil, and rainwater slowly filters through the earth, emerging as soft, pure groundwater that gives a gentle and refined taste.

Did you know there are different kinds of “Sake Sommelier” certifications? Some are created by private groups abroad to promote sake and train both fans and professionals. Others are organised in Japan, with recognition and respect from sake producers themselves. Here’s the difference 🧵

The Sake that perfectly reflects their culture, Tachibana Junmai and Tachibana Junmai Daiginjo, are now available through our shop. sakebito.myshopify.com Grateful to the Ide family for their time and openness. If you’re curious about the brewery or the bottles, learn more here: sakebito.com/kitsukura-shuzo Instagram: instagram.com/sakebito_japan…

Kitsukura cultivates part of its rice in-house — a rare, costly decision most breweries avoid. Owning fields is not common in today’s industry. Why it matters: With falling demand and an ageing farming workforce, rice fields are being retired and reliable supplies of sake rice varieties are harder to secure. By farming some rice themselves, Kitsukura stabilises sourcing, protects the varietals that define their style, and keeps quality consistent from field to bottle — a real commitment to the craft.

Last week, we visited our partner brewery, Kitsukura Shuzo (橘倉酒造), in Saku City, Nagano prefecture, which is famous for its cold climate and beautiful snow. Walking around the 330-year-old site and speaking with Mr. Ide Taira, the 18th generation of the family, gave me more insights into their history. What stood out most: an honest strategy to confront a hard truth — domestic sake consumption is down (1/4th of its peak), and now doubling down on quality of each batch, storytelling, and global outreach, which is how we got to know each other. One example is conducting traditional filtering techniques called Sizuku-dori. It uses only gravity to filter Sake, instead of the modern-day method of using mechanical pressure, resulting in an elegant and silky Sake. It is time-consuming, extremely low-yielding, and labour-intensive. Despite these challenges, sake made through this method is considered a symbol of craftsmanship and artistry, reflecting the brewer’s highest level of skill.

At SAKEbito, we source only the highest-quality sake from small, family-run breweries hidden in Japan’s countryside, where tradition has been preserved for centuries. With every bottle, you don’t just get sake. You receive the story of its brewer, the spirit of its region, and a connection to Japan’s living cultural heritage. #SAKEbito

We're currently featuring Tachibana Junmai & Junmai Daiginjo, crafted by the 320+ year-old Kitsukura Shuzo in Nagano, Japan. These limited-edition bottles are made with local rice and spring water, using time-honoured brewing methods passed down for centuries. Check out Tachibana here: sakebito.myshopify.com Learn more about Kituskura Brewery: sakebito.com/kitsukura-shuzo Instagram: instagram.com/sakebito_japan…

Did you know Sake’s character changes with temperature?🌡️✨ A sake’s whole personality can shift with each degree. From crisp aromatics to warm, savoury depth — temperature changes everything.

Feel free to reach out via DM if you have any questions or comments💌 Learn more about us and our offers here: Website: sakebito.com Instagram: instagram.com/sakebito_japan… Online Store: sakebito.myshopify.com Blog: @sakebito" target="_blank" rel="nofollow noopener">medium.com/@sakebito

Regardless of whether you: 1: Love drinking Sake 2: Have never tried Sake before 3: Tried it once but didn’t have the best experience 4: Are curious but unsure how to enjoy it We offer you an unforgettable Sake experience.

Tachibana Junmai & Junmai Daiginjo are available now! Crafted by 320+ year-old Kitsukura Shuzo Limited to just 100 each 🍶 Previews & order here →sakebito.myshopify.com

Now you can experience this Sake through SAKEbito. Head over to our store and secure your bottle! SAKEbito curates rare, handcrafted sake from Japan’s hidden breweries. Shop now → sakebito.myshopify.com Learn more → sakebito.com Follow us → instagram.com/sakebito_japan…

Kitsukura is more than a sake maker—it’s a living community project. With brewery tours, guest workshops, and the Kurabito Stay program, they invite the world to experience sake's essence firsthand. Their tradition-driven, nature-centred craft continues to evolve with integrity

Behind our first drop - Tachibana - is Kitsukura Shuzo, from Saku in Nagano prefecture. This family-run brewery, started in 1696, is currently led by the 18th-generation Ide family. In this thread, we’ll explore their heritage, philosophy, and the craft that shapes Tachibana.