Kurosawa did it!

This year, Kurosawa received three Gold awards in three renowned sake contests called Japan National Sake Competition, International Wine Challenge, and BTI World Sake Challenge.

Produced in Nagano prefecture, Kurosawa made its memorable debut in the U.S. in 1998, the same year as the Nagano Olympics. Since then, it has been keeping its popularity to this date. Why does everyone love Kurosawa? We asked the executive director, Mr. Takao Kurosawa.

Entrance of Kurosawa Sake Brewery.
The signposts for sake brewery,
Sugitama is hung.

"Our sake does not have a strong flavor but has a simple yet rich flavor that you will never get tired of. I'm sure that is one of the reasons why it received these awards," says Mr. Kurosawa.

Kurosawa is prepared with soft water of Chikuma River that flows underground and premium rice from Nagano prefecture, using the traditional method called Kimoto. It is a labor intensive method to prepare a yeast starter, in which the koji (rice mold) and the water are mashed into a puree for hours.

This encourages lactic acid bacteria to multiply naturally and faster, preparing the environment for the yeast cells. "By using this method, the lactic acid bacterium creates a soft flavor. This is the reason our sake has a fine and delicate flavor," says Mr. Kurosawa.

Sake Master,
Mr.Youhei Kurosawa

In addition to the superior ingredients and the painstaking method, Kurosawa sake brewery is blessed with the excellent environment for sake since it is located at the high altitude compared to the other sake breweries in Japan.

"Now, Kurosawa is not only distributed all over the U.S., but also known as the top Jizake (local sake) brand in the U.S. Fortunately, the pioneer of sake, Mr. Jun Tanaka, CEO of Pacific International Liquor was in our team. Without his knowledge and passionate feelings to sake, we would not made it this far. He made a big effort to spread the taste of Kurosawa in the U.S." Based on the original Junmai Kimoto sake, Mr. Tanaka developed Kurosawa Junmai Kimoto, featuring rich flavor that complements American foods.

Sake was processed in the
wooden tub till the 1950s.

Kurosawa has such an approachable and flexible flavor. In fact, it complements with meat dish such as Sukiyaki and Rib-Eye steak. If you have been thinking that sake only goes well with Japanese food, it is time to try Kurosawa with your favorite steak. Kurosawa will sweep off your feet!