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Kikkawa Jozo

Isehara, Kanagawa Prefecture

Brewery Story

Established in 1912 in Isehara, Kanagawa Prefecture, Kikkawa Jozo has spent more than a century producing sake nourished by the abundant natural springs of the Tanzawa and Mount Oyama region. The brewery draws its brewing water from the area's mineral-rich underground aquifers, creating sake that reflects the unique landscape of western Kanagawa.

While continuing the legacy of its historic Kikuyu label, Kikkawa Jozo has recently introduced its flagship Afuri brand. Inspired by the history, culture and spiritual significance of Mount Oyama and Afuri Shrine, the brewery seeks to express the distinctive identity of its local terroir through every bottle.

Brewing Philosophy and Production

Guided by the philosophy "Sake for Life's Sake", Kikkawa Jozo aims to create sake that naturally accompanies everyday life and shared meals.

The brewery's defining ingredient is its exceptionally hard mineral-rich water, drawn from deep beneath the Tanzawa mountains. This rare water promotes vigorous fermentation while contributing remarkable clarity, structure and freshness to the finished sake.

Traditional Yamahai and Kimoto starter methods are combined with modern ginjo brewing techniques and carefully controlled low-temperature fermentation. Every stage, from rice selection to maturation, is approached without compromise in order to reveal the fullest expression of the ingredients.

Style and Signature Expressions

Kikkawa Jozo strives to create sake that could only be produced in this unique location.

The brewery's rare hard water, with a hardness of approximately 150, produces powerful yet exceptionally clean fermentations, resulting in sake with bright aromas, crisp structure and distinctive minerality.

Under the Afuri label, the brewery embraces both tradition and innovation, employing classic methods such as Yamahai, Kimoto and Mizumoto while also experimenting with lower polishing ratios and naturally fermented styles without added yeast. Rather than following convention, each expression seeks to showcase the individual character of the rice, water and fermentation.

This willingness to innovate while respecting tradition has earned Kikkawa Jozo recognition both within Japan and internationally.

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