Moriki Sake Brewery – Honest Sake, Naturally Made
Founded in 1889 in Iga, Mie, Moriki Sake Brewery is a small family-run kura with a refreshingly uncompromising philosophy. Since 1998, every sake they produce has been Junmai — made simply from rice, koji and water, with no added brewing alcohol.
For Moriki, this simplicity is a form of honesty. Traditional techniques such as Kimoto and Yamahai are central to the brewery, and since 2016, selected sakes have been fermented without added yeast, allowing naturally occurring microorganisms and the brewery’s own house yeast to shape the final character.
The brewery also grows pesticide-free Yamada Nishiki rice in Iga, bringing the connection between land, rice and sake even closer. Its wines? No — its sake is designed to be enjoyed with food, with restrained aromas, pronounced acidity and layers of umami that develop beautifully across different serving temperatures.
Moriki does not aim to make sake louder. It aims to make it more honest.
Pure rice. Natural fermentation. Sake with character.