Koueigiku Sake Brewery
Saga- 代表銘柄
- Koueigiku
- 酒蔵について
- Koei Kiku Brewery, located in Mikazuki-cho, Ogi City, Saga Prefecture, ceased operations in 2006. However, in 2018, Satoshi Kusaka and Yuya Tashita—who had been producing programs for NHK—along with master brewer Katsuaki Yamamoto, began efforts to revive the brewery. Although they had established a production system by August 2019, the brewery suffered damage that month due to the “2019 Saga Heavy Rainstorm,” including flooding of the koji room. Despite this difficult start, thanks to the support of many people, they managed to brew sake that same year. Guided by the philosophy of “creating exciting sake unlike anything before,” they are dedicated to their craft. At Koeikiku, they strive to achieve a well-balanced expression of umami, sweetness, and acidity, but they particularly aim for a sake with distinct umami and acidity that finishes cleanly. Our unpasteurized sake offers a delightful evolution of flavor: immediately after opening, it has a fresh, effervescent taste, while after some time, it develops a richer depth and a rounder profile. It is also enjoyable when warmed, so please give it a try. Additionally, for our pasteurized sake, we maintain its inherent robust flavor while achieving a clean, crisp profile. We employ a process comparable to that used for competition entries: after bottle-warming, we rapidly chill the sake using ice water to achieve this result.
酒蔵情報
地元おすすめの飲食店
This yakiniku restaurant in Saga City lets you savor rare Shiroishi beef and natural wines. The Shiroishi beef is addictive—richly flavorful yet somehow light, making it easy to eat endlessly. Over 700 wines are always available to pair with this meat, including natural wines that impress even connoisseurs. Many customers visit from outside the prefecture specifically for the natural wines.
This yakiniku restaurant in Ogi City, with its traditional storehouse, is always bustling with local patrons. Every cut of meat and dish is delicious, but the skirt steak and beef tongue stew are truly exceptional. We also frequent it for special occasions at the storehouse, and it's become a source of stamina for everyone there.
Kajishinagy Restaurant in Takeo City offers the seasonal views of Mifuneyama Rakuen Garden alongside Saga's unique cuisine and wine. Sommelier and owner-chef Daisuke Kajiwara meticulously prepares and plates Saga-sourced meats, fish, and vegetables using tableware from Takeo, Karatsu, Imari, and Arita. While the dishes themselves are already delicious and delightful, what's truly surprising is the ingenuity in transforming parts of meat, vegetables, and seafood that are usually discarded into delicious plates. Outside the windows, wildflowers and trees bloom throughout the seasons; listen closely and you'll hear the birds playing in Mifuneyama Rakuen. And then there's the charm of Saga depicted on the plate. You can savor and experience all of this together, leaving nothing behind.
Located in Takeo City, known for Takeo Onsen, this Japanese restaurant specializes in seasonal ingredients. Enjoy not only sake primarily from Saga Prefecture, but also a diverse array of tableware unique to Saga—the home of ceramics—including Arita ware and Karatsu ware. Their signature dish is rice cooked in an earthenware pot with seasonal ingredients.
This restaurant specializes in fresh squid and fish delivered directly from Karatsu, featuring its own live fish tanks. Their live squid sashimi and simmered fish are particularly popular items. Additionally, the tempura-fried yōkan, unique to Ogi, pairs wonderfully with Japanese sake—we always order it whenever we visit.
地元おすすめの宿
Kani Goten, a resort inn located in Tara Town, straddling the border between Saga and Nagasaki Prefectures. The Ariake Sea stretching out before it is rich in ingredients, represented by Takasaki crab and oysters. The Takasaki crab is a signature specialty of Tara Town, Saga Prefecture, where Kani Goten is located. It is a type of blue crab known as "gazami," and those caught near the Takasaki area of Tara Town are particularly prized and called "Takasaki crab." Kani Goten maintains its own crab tanks, minimizing stress on the crabs to ensure they are served in the best possible condition, allowing guests to savor superior Takasaki crab. The large bathhouse and sauna, offering a full ocean view facing the tides of the Ariake Sea and Mount Fugen, are also superb.
A culinary inn in Karatsu City offering a carefully curated "Karatsu Kaiseki Kuzu-shi" concept centered on "the finest seasonal flavors paired with Karatsu ware." Featuring fresh wild-caught seafood from the Genkai Sea as its cornerstone, guests can savor the lingering essence of mountain and sea ingredients. The tableware and sake vessels are equally splendid, featuring pieces from the works of Nakazato Mu'an (Living National Treasure, 12th-generation Nakazato Taroemon), the reviver of Karatsu ware, alongside creations by up-and-coming artists that enhance the dishes. Experience the seasonal flavors of Karatsu alongside the diverse expressions of Karatsu ware.
Built in the early Showa period, this Japanese-style modern inn in central Saga City features traditional Japanese architecture skillfully blended with Western elements. Alongside furnishings that subtly evoke history, guests can enjoy seasonal cuisine unique to Saga. Featuring rare seafood from the "Treasure Sea" of Ariake Bay—such as mudskippers, sea cucumbers, and sea slugs—alongside Saga nori seaweed. "Saga Beef," renowned for its top-tier quality nationwide. Fresh vegetables and rice harvested from the Saga Plains. Dishes crafted from Saga's abundant local ingredients are served in ceramics by local artisans, allowing guests to savor Saga's flavors through both sight and taste.