In 1637, the founding father, Jiemon Okura, established his sake brewery in Kyoto’s famed "Fushimi" district, known throughout Japan for its excellent quality water.
Now 379 years later, Gekkeikan continues to make fine sake, placing the choicest ingredients and utmost care into each bottle bearing the name. Gekkeikan pioneered bottling sake in 1909 and has continued to innovate and lead the sake industry.
Gekkeikan is the number one selling sake in the world and is now exported to 69 countries throughout the world. With the huge upswing in interest in Japanese food and flavours, authentic sake is a must!
Gekkeikan is the world's oldest alcohol producer.
Warmed sake, or kan, is a common choice in the cooler months. When heated, the fullness of body becomes more pronounced. However, care must be taken to avoid overheating which can affect the perception of taste. In general, it is recommended to serve kan sake at 40-50 degrees. Sake is most popular with Japanese cuisine but today is a popular complement to other Asian cuisines as well as vegetarian, fish, poultry and cross-over "fusion" dishes. Sake's characteristic delicate taste and fragrance makes it an ideal choice for healthy and light foods.