ABOUT MUKUNE -- THIS IS A SIDE PAGE
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Invitation to Sakahan Brewery in Katano
To Friends from Around the World Living in Katanogahara
Opening the Door to the Wonderful World
of Premium Ginjo Sake and Traditional Japanese Culture
The area called Kitakawachi, including the area known as Katanogahara, has a long and rich history. In this region, many caves (iseki) and archeological sites from the
Jomon Era (before 300 BC) and Yayoi Era (between 300 BC and 300 AD) have been discovered. Tombs of high-ranking people, starting around the 6th century AD, have
also been unearthed. In the Hirakata area, one finds many traces of Chinese and Korean influence, for around the 6th century, the people from the mainland brought their
arts and religions and technology to Japan. In the Heian Era (794 to 1192 AD), aristocrats from Kyoto came to this area to enjoy hunting and flower viewing. Literature from
the period paints a picture of flourishing sophistication and a keen sense of beauty and serenity. Writers of fame, like Seishunagon and Murasakishikibu, have penned
tributes to the area.
A message from the 6th generation heir of Sakahan Brewery, Daimon Yasutaka
About 1,300 years ago, the region was developed aggressively by government decree (Taikanokaishin). The farming of this area led to great
prosperity, and the rice produced here was keenly appreciated for its high quality. It was
called "Katano Rice," and it commanded premium prices in Japan's thriving marketplaces.
Naturally enough, the high-grade Katano rice, together with the pure water flowing abundantly from the surrounding mountains, sparked the birth of Japan's sake industry. By
the mid-Edo Era (around 1700 AD), around 100 breweries were making sake in the area.
At Sakahan (Daimon) Brewery, we are proud of our heritage. Our brewery was established
in 1826, at the foot of the Ikoma mountain range at the southern edge of the area. At that
time, our tiny hamlet was called "Mukune Village," a name coined by our brewery's ancestor
Hanzaemon Yoshiyuki. Sakahan has brewed sake in the area ever since. In fact, we are among only a handful of brewers from those days who have survived into modern times.
In our own time, Japanese sake has gained recognition in the American market only in recent years. This is due largely to the expanding worldwide popularity of Japanese cuisine.
But the stereotype, that Japanese sake should be enjoyed "warmed," is losing ground. This
is important. Today's sake lovers know that quality sake should be consumed cooled
(slightly chilled), not warmed. Mind you, warmed sake still holds a cherished place among the general Japanese populace, and warmed sake is still enjoyed even by sake
connoisseurs. But new brewing techniques and technologies have improved the age-old recipes, and today, sake lovers know that the best sake - Ginjo Grade Sake or higher -- is
best enjoyed cooled.
This is a very wonderful development. As Japanese cuisine continues to make inroads
worldwide, and as fine dining becomes more popular worldwide, Japanese sake has become more widely appreciated. And people from all quarters have discovered the
wonderful taste of chilled premium sake. Newspaper and magazine articles from leading
publications everywhere are more and more attentive to the differences between "warmed" sake versus premium "chilled" sake.
Starting in 1995, Sakahan (Daimon) Brewery began to actively promote the image of "premium" sake to worldwide audiences. Our vision is to transport the old world of
Japanese sake - its traditions, tastes, and lore - into the modern era, letting people from all
countries enjoy its newly refined qualities and subtle tastes. We want to become the window
of tradition, and also the door to modernity. Since 1995, Sakahan Brewery has offered seminars and sake tastings in places like New York, Los Angeles, Toronto, and London. In
1999, we jumped to a new level of activity. We helped found eSake.com, which has since led to the export of premium sake from 11 Japanese family-run breweries to US markets.
Today, the market for "premium" sake in American is growing rapidly. We now export
MUKUNE, one of our premium Japanese sake brands, to the US market. In America, the
Mukune brand is sold under the name "Root of Innocence." Mukune is the old traditional
name of the village where Sakahan Brewery was founded. Today our Mukune brand sake is available in 35 states.
Yes, ladies and gentlemen. If you live in this area, you live in a place that is home to Japan's
sake tradition. And Sakahan Brewery is proud to be part of this tradition. Our brewery is a
wonderful place to explore the old world and the new world. Much of the old architecture still
remains. Even Japanese guests who visit have said: "Finally, the old Japan of my dreams is here. I am happy to see it alive and growing."
Sakahan (Daimon) Brewery is alive. We produce some of Japan's finest sake, and we welcome guests from around the world. Let us show you both old and new.
As the 6th generation heir of the Sakahan Brewery, let me invite you to our brewery in the old
village of Mukune. Come share with us the taste of old Japan, and the taste of new Japan.
On the second floor of our brewery is the Mukune-Tei restaurant, where we serve wonderful Japanese cuisine in an age-old setting. Enjoy fine dining with Ginjo-Grade Premium
Let us help you unlock the door to both the old and new. Taste tradition. Taste Mukune premium sake.
We look forward to meeting you here in the near future.
6th generation owner of the Sakahan (Daimon) Brewery
Please visit our Japanese (and English) pages at www.sakahan.com
To learn more about Japan's sake world, please visit www.esake.com
Contact us by email or phone with inquiries. English speakers available.
Mukune brand sake is named after an old traditional
village in Osaka called MUKUNE.
Old Drawing of Katano Area