Our mission as a brewery that originated Kumamoto Yeast Brewing sake to pass on the technology and preserve the value of the yeast
Our mission as a brewery that originated Kumamoto Yeast Brewing sake to pass on the technology and preserve the value of the yeast
About Kumamoto Yeast
Kumamotoken Shuzokenkyusho has two roles. One is as a research institute that maintains, manages, develops, and distributes Kumamoto Yeast, the original strain of Sake Yeast Kyokai No. 9. The other is as a sake brewery that produces the Japanese sake Kohro, making it quite a rare sake brewery in Japan.
The Institute was founded in 1909 in response to a call from sake breweries in Kumamoto Prefecture to improve the quality of sake produced in Kumamoto Prefecture.
In August 1918, the institute was registered as Kumamotoken Shuzokenkyusho Co., Ltd. with investment from the sake breweries in the prefecture.
In 1919, the institute invited Dr. Kinichi Nojiro, later known as the God of Japanese Sake, to serve as the first chief engineer (president). They built a brewery at the present location in Shimazaki, where there is an abundance of excellent underground water, and began brewing sake in earnest in 1923.
The institute continued its efforts to improve the quality of sake produced in Kumamoto Prefecture and to train technicians. In 1930, sake produced in Kumamoto Prefecture won first, second, third, and fifth prizes out of 4,000 entries in the National New Sake Competition.
After repeated improvements and reforms, around 1952, the institute succeeded in isolating and cultivating an “on-the-brewery” yeast from the brewery.
This yeast became Kumamoto Yeast, the original strain of Sake Yeast Kyokai No. 9.
In 1968, the Brewing Society of Japan began distributing it as Sake Yeast Kyokai No. 9 to sake breweries nationwide.
Sake made with Kumamoto yeast is highly aromatic and has strong fermenting power even at low temperatures, making it ideal for ginjo-style sake brewing, and it has gained a reputation among toji (master brewers) throughout Japan.
Kumamoto yeast can be used for a wide range of sake, from fresh sake to aged sake, and can be used to produce any type of sake the brewer desires, from dry type with a sharp taste to mellow, flavorful type.
Later, YK-35 (Y-Yamadanishiki, K-Kumamoto Yeast, and 35-rice polishing ratio) won most of the prizes in the New Sake Competition, further increasing the recognition of Kumamoto Yeast (Yeast No. 9).
Dr. Nojiro’s other achievements are extensive. He invented double-vat brewing (the prototype of the thermal tank), bag squeezing, and the Nojiro-style skylight (a natural ventilation system).
Later, he also invented the moromi fermentation log (B curve).
Kohro
[Kohro] is the brand name of the sake brewed by Kumamotoken Shuzokenkyusho.
Registration number: 0119461
Classification: 33
Registered on August 17, 1920
The name [Kohro] was chosen in a public contest with a prize.
Special Honjozo 1800 ml
- Price
- 2,500 yen (tax not included)
- Volume
- 1800 ml
- Alcohol content
- 15 degrees
- JAN
- 4521774051013
- Characteristics of sake
- A rich, full-bodied, and flavorful type.
It can be enjoyed in a variety of ways, from chilled to hot.
Honjozo 1800 ml/720 ml
- Price
- 1800 ml: 2,300 yen (tax not included)
720 ml : 1,145 yen (tax not included)
- Volume
- 1800 ml/720 ml
- Alcohol content
- 15 degrees
- JAN
- 1800 ml: 4521774061012
720 ml: 4521774061234
- Characteristics of sake
- A clear and flavorful type.
It can be enjoyed in a variety of ways, from chilled to hot.
Josen 1800 ml
- Price
- 2,000 yen (tax not included)
- Volume
- 1800 ml
- Alcohol content
- 15 degrees
- JAN
- 4521774081010
- Characteristics of sake
- A standard sake with a blend of sweetness and richness, reaching its peak when served not.
It can be savored at room temperature, but serving it hot is recommended.
Kumamoto No Sake 1800 ml
- Price
- 1,800 yen (tax not included)
- Volume
- 1800 ml
- Alcohol content
- 15 degrees
- JAN
- 4521774091019
- Characteristics of sake
- Kohro’s classic sake with a slight sweetness.
It provides a sweet taste when chilled, but serving it hot reveals its full flavor.
Special Junmai 1800/720 ml
- Price
- 1800 ml: 2,800 yen (tax not included)
720 ml : 1,400 yen (tax not included)
- Volume
- 1800 ml/720 ml
- Alcohol content
- 15 degrees
- JAN
- 1800 ml: 4521774041014
720 ml: 4521774041236
- Characteristics of sake
- An aged sake with a mellow aroma and acidity, aged for over two years.
Best enjoyed when served lukewarm.
Daiginjo 720 ml
- Price
- 4,200 yen (tax not included)
- Volume
- 720 ml
- Alcohol content
- 17 degrees
- JAN
- 4521774011208
- Characteristics of sake
- A daiginjoshu free from any off-flavors, said to be the model of Daiginjo.
Best enjoyed when served chilled.
Junmaiginjo 720 ml
- Price
- 2,900 yen (tax not included)
- Volume
- 720 ml
- Alcohol content
- 16 degrees
- JAN
- 4521774031206
- Characteristics of sake
- A sake that pairs well with meals, featuring a subtle ginjo aroma and a smooth, mild flavor.
A sister product of Daiginjo, best enjoyed chilled.
Ginjo 720 ml
- Price
- 2,500 yen (tax not included)
- Volume
- 720 ml
- Alcohol content
- 16 degrees
- JAN
- 4521774021214
- Characteristics of sake
- A ginjoshu with a clear yet flavorful taste.
Best enjoyed at room temperature or chilled.
Cold Sake (Honjozo) 300 ml
- Price
- 495 yen (tax not included)
- Volume
- 300 ml
- Alcohol content
- 14 degrees
- JAN
- 4521774062613
- Characteristics of sake
- A low-alcohol honjozo with a clean, refreshing taste.
Best enjoyed chilled with meals.
Ryo (Junmaishu)
- Price
- 1800 ml: 2,546 yen (tax not included)
720 ml: 1,273 yen (tax not included)
- Volume
- 1800 ml/720 ml
- Alcohol content
- 14 degrees
- JAN
- 1800 ml: 4521774286026
720 ml: 4521774286248
- Characteristics of sake
- A low-alcohol junmaishu with a refreshing sweetness.
Best enjoyed well chilled.
limited sake
Nojun (Junmaishu)
- Price
- 1800 ml: 2,546 yen (tax not included)
720 ml: 1,273 yen (tax not included)
- Volume
- 1800 ml/720 ml
- Alcohol content
- 16 degrees
- JAN
- 1800 ml: 4521774287016
720 ml: 4521774287238
- Characteristics of sake
- A hiyaoroshi-style junmaishu with rich flavor and depth.
Best enjoyed when served lukewarm.
Mebuki (Junmaishu)
- Price
- 1800 ml: 2,546 yen (tax not included)
720 ml: 1,273 yen (tax not included)
- Volume
- 1800 ml/720 ml
- Alcohol content
- 14 degrees
- JAN
- 1800 ml: 4521774485023
720 ml: 4521774485245
- Characteristics of sake
- A low-alcohol junmaishu with a clean, dry taste.
Best enjoyed at room temperature or chilled.
Kuyou Masamune (Junmaishu)
- Price
- 1800 ml: 2,600 yen (tax not included)
720 ml: 1,300 yen (tax not included)
- Volume
- 1800 ml/720 ml
- Alcohol content
- 14 degrees
- JAN
- 1800 ml: 4521774999018
720 ml: 4521774999230
- Characteristics of sake
- A lush, fresh, low-alcohol, unfiltered junmaishu.
Best enjoyed well chilled.
Kuyou Masamune (Junmai Daiginjo)
- Price
- 720 ml: 2,273 yen (tax not included)
- Volume
- 720 ml
- Alcohol content
- 16 degrees
- JAN
- 720ml: 4521774917258
- Characteristics of sake
- A fresh, delicious unfiltered and undiluted sake with a mild ginjo aroma.
Best enjoyed well chilled.
Company Overview
- Company name
- Kumamotoken Shuzokenkyusho Co., Ltd.
- Location
- 1 Chome-7-20 Shimazaki, Chuo-ku, Kumamoto-shi, Kumamoto 860-0073 Japan
- Telephone
- 81-96-352-4921
- Fax
- 81-96-352-4949
- E-mail address
- info@kohro.co.jp
- Business activities
- Sake production and sales, sake yeast production and sales, real estate leasing, parking lot management
- Establishment
- August 30, 1918
- Capital
- 10 million yen
- Number of employees
- 15, 14 in the office
- Representative
- Yasuo Yamashita
- Board of Directors
-
[Representative Director] Yasuo Yamashita
[Directors] Tadao Yamamura, Shuichi Takeda, Masaharu Honda, Etsuo Kawazu, Tomoaki Yoshimura
[Auditors] Kentaro Yoshimura, Yuri Honda
- End of fiscal year
- End of September