Kizakura's Next 100-Year Vision: Continuously Challenging in an Era of Change
Kizakura, celebrating its 100th anniversary, announces its vision for the next century, aiming to create new value by embracing challenges and integrating tradition with innovation.
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- 📰 Published: April 1, 2026 at 09:00
Our company endorses April Dream, a project aiming to make April 1st a day for companies to announce their dreams. This press release represents the dream of Kizakura Co., Ltd.
Kizakura Co., Ltd. "Challenge to the Future"
Kizakura Co., Ltd. (Headquarters: Fushimi-ku, Kyoto) is an alcoholic beverage manufacturer founded in 1925 (Taisho 14) and celebrating its 100th anniversary in 2025. Although a latecomer in the sake industry, which has many long-established companies, we have undertaken various challenges, such as pioneering TV commercials and developing products free from conventional notions.
■ Realizing the Dream, and its Background
The environment surrounding alcohol is becoming increasingly severe due to rising health consciousness and changes in drinking occasions. However, precisely because of such times, we at Kizakura will continue to challenge without stopping. We believe it is our mission to re-examine the value and enjoyment of alcohol and to continue to enrich people's lives through new value propositions. As a comprehensive alcoholic beverage manufacturer, we have delivered the value of "relaxation, refreshment, and radiance" to many people. Now, as we reach the 100-year milestone, while taking pride in our journey so far, we are not content with the status quo. Our vision for the future is to be a company that continues to evolve for the next 100 years, transforming changes of the era into strength, and continuously creating new culture and experiences.
The "Kizakura" from which the company name Kizakura is derived.
■ Kizakura's Journey
Kizakura Co., Ltd. originated from the sake brewing business started in Fushimi in 1925 (Taisho 14) by Jirokuro Matsumoto, who had been operating a liquor retail business since 1904 (Meiji 37). Since then, while growing as a sake manufacturer, the company has always captured the trends of the times and advanced. Building on a foundation of quality-first sake brewing, during the era of the second-generation president Shiro Matsumoto, TV commercials were actively developed, featuring a friendly kappa character and impressive productions that widely permeated the brand, dramatically increasing its nationwide recognition. Furthermore, the third-generation president Shinji Matsumoto, with flexible ideas and high product development capabilities, promoted business expansion beyond sake, including entry into the beer and whiskey businesses. Through these efforts, the company has now grown into a comprehensive alcoholic beverage manufacturer handling almost all types of alcoholic beverages except wine.
Main Brewery
■ Sake Business as the Foundation
We believe that sake is not merely a luxury item, but a part of "Japanese culture" rooted in Japan's climate, seasonal changes, and the Japanese spirit and way of life. Rice, water, koji mold, yeast, and human skill and heart. The act of fermentation created by the unity of these elements strongly reflects Japanese values such as coexistence with nature, prayer, and hospitality. Kizakura's sake manufacturing business, based on the philosophy of "quality first," combines traditional techniques with advanced technology to produce sake that meets the demands of the times and diverse tastes. Yeast and koji mold, which greatly influence the taste of sake, are very delicate "living organisms" that are affected by even slight changes in temperature and humidity. Therefore, skilled toji (master brewers) and technicians strictly manage all processes from brewing to pressing, earnestly dedicating themselves to sake making.
Facing "living organisms" like koji.
■ Our Passion for Craft Beer, which we pioneered
In 1995 (Heisei 7), we started our local beer business in Kyoto, becoming the first in Kyoto and the seventh manufacturer nationwide. Since then, leveraging the techniques and experience cultivated in sake brewing, we have been committed to unique beer brewing that pursues "deliciousness." The greatest feature of Kizakura's beer is its method of intentionally leaving yeast, which creates the beer's umami. We intentionally perform gentle filtration, leaving "nigori" (cloudiness) to deepen the aroma and flavor. This craft beer, utilizing the high-quality water of Fushimi, Kyoto, is a cup filled with the skill and passion of artisans. While rooted in the region, it is supported by many fans and has won numerous domestic and international awards.
Nigori is Umami.
■ "Tanba Distillery," the newly launched third pillar
Kizakura entered the whiskey business in 2018 (Heisei 30) as a new pillar of business following sake and beer. Distillation began at the Tanba Distillery in Tamba Sasayama City, Hyogo Prefecture, and whiskey aged for over three years was launched in 2022 (Reiwa 4). We aim for a gorgeous and robust flavor that everyone finds delicious, utilizing Kizakura's strengths such as the "knowledge" and "techniques" of yeast cultivated over 100 years of sake brewing, and the technology for "clear wort production" gained from craft beer brewing.
Sleeping whiskey barrels.
Based on the techniques and challenging spirit cultivated over the past 100 years, Kizakura will continue to flexibly adapt to changes of the times and engage in new value creation. With sake as our origin, it is our mission to continue to enrich people's lives through diverse alcoholic beverages such as beer and whiskey, providing moments of "relaxation, refreshment, and radiance." For the next 100 years, we will continue to be a company that expands the possibilities of alcohol and creates new culture and experiences by integrating tradition and innovation.
* "April Dream" is a project by PR TIMES where companies announce their dreams on April 1st, which they hope to achieve someday. We are seriously aiming for the realization of this dream.
[About Kizakura Co., Ltd.]
Kizakura Co., Ltd. (Headquarters: Fushimi-ku, Kyoto) is an alcoholic beverage manufacturer founded in 1925 (Taisho 14) and celebrating its 100th anniversary in 2025. Please look forward to the next 100 years of continuous challenge.
Kizakura Co., Ltd. "Challenge to the Future"
Kizakura Co., Ltd. (Headquarters: Fushimi-ku, Kyoto) is an alcoholic beverage manufacturer founded in 1925 (Taisho 14) and celebrating its 100th anniversary in 2025. Although a latecomer in the sake industry, which has many long-established companies, we have undertaken various challenges, such as pioneering TV commercials and developing products free from conventional notions.
■ Realizing the Dream, and its Background
The environment surrounding alcohol is becoming increasingly severe due to rising health consciousness and changes in drinking occasions. However, precisely because of such times, we at Kizakura will continue to challenge without stopping. We believe it is our mission to re-examine the value and enjoyment of alcohol and to continue to enrich people's lives through new value propositions. As a comprehensive alcoholic beverage manufacturer, we have delivered the value of "relaxation, refreshment, and radiance" to many people. Now, as we reach the 100-year milestone, while taking pride in our journey so far, we are not content with the status quo. Our vision for the future is to be a company that continues to evolve for the next 100 years, transforming changes of the era into strength, and continuously creating new culture and experiences.
The "Kizakura" from which the company name Kizakura is derived.
■ Kizakura's Journey
Kizakura Co., Ltd. originated from the sake brewing business started in Fushimi in 1925 (Taisho 14) by Jirokuro Matsumoto, who had been operating a liquor retail business since 1904 (Meiji 37). Since then, while growing as a sake manufacturer, the company has always captured the trends of the times and advanced. Building on a foundation of quality-first sake brewing, during the era of the second-generation president Shiro Matsumoto, TV commercials were actively developed, featuring a friendly kappa character and impressive productions that widely permeated the brand, dramatically increasing its nationwide recognition. Furthermore, the third-generation president Shinji Matsumoto, with flexible ideas and high product development capabilities, promoted business expansion beyond sake, including entry into the beer and whiskey businesses. Through these efforts, the company has now grown into a comprehensive alcoholic beverage manufacturer handling almost all types of alcoholic beverages except wine.
Main Brewery
■ Sake Business as the Foundation
We believe that sake is not merely a luxury item, but a part of "Japanese culture" rooted in Japan's climate, seasonal changes, and the Japanese spirit and way of life. Rice, water, koji mold, yeast, and human skill and heart. The act of fermentation created by the unity of these elements strongly reflects Japanese values such as coexistence with nature, prayer, and hospitality. Kizakura's sake manufacturing business, based on the philosophy of "quality first," combines traditional techniques with advanced technology to produce sake that meets the demands of the times and diverse tastes. Yeast and koji mold, which greatly influence the taste of sake, are very delicate "living organisms" that are affected by even slight changes in temperature and humidity. Therefore, skilled toji (master brewers) and technicians strictly manage all processes from brewing to pressing, earnestly dedicating themselves to sake making.
Facing "living organisms" like koji.
■ Our Passion for Craft Beer, which we pioneered
In 1995 (Heisei 7), we started our local beer business in Kyoto, becoming the first in Kyoto and the seventh manufacturer nationwide. Since then, leveraging the techniques and experience cultivated in sake brewing, we have been committed to unique beer brewing that pursues "deliciousness." The greatest feature of Kizakura's beer is its method of intentionally leaving yeast, which creates the beer's umami. We intentionally perform gentle filtration, leaving "nigori" (cloudiness) to deepen the aroma and flavor. This craft beer, utilizing the high-quality water of Fushimi, Kyoto, is a cup filled with the skill and passion of artisans. While rooted in the region, it is supported by many fans and has won numerous domestic and international awards.
Nigori is Umami.
■ "Tanba Distillery," the newly launched third pillar
Kizakura entered the whiskey business in 2018 (Heisei 30) as a new pillar of business following sake and beer. Distillation began at the Tanba Distillery in Tamba Sasayama City, Hyogo Prefecture, and whiskey aged for over three years was launched in 2022 (Reiwa 4). We aim for a gorgeous and robust flavor that everyone finds delicious, utilizing Kizakura's strengths such as the "knowledge" and "techniques" of yeast cultivated over 100 years of sake brewing, and the technology for "clear wort production" gained from craft beer brewing.
Sleeping whiskey barrels.
Based on the techniques and challenging spirit cultivated over the past 100 years, Kizakura will continue to flexibly adapt to changes of the times and engage in new value creation. With sake as our origin, it is our mission to continue to enrich people's lives through diverse alcoholic beverages such as beer and whiskey, providing moments of "relaxation, refreshment, and radiance." For the next 100 years, we will continue to be a company that expands the possibilities of alcohol and creates new culture and experiences by integrating tradition and innovation.
* "April Dream" is a project by PR TIMES where companies announce their dreams on April 1st, which they hope to achieve someday. We are seriously aiming for the realization of this dream.
[About Kizakura Co., Ltd.]
Kizakura Co., Ltd. (Headquarters: Fushimi-ku, Kyoto) is an alcoholic beverage manufacturer founded in 1925 (Taisho 14) and celebrating its 100th anniversary in 2025. Please look forward to the next 100 years of continuous challenge.
FAQ
What is Kizakura's "next 100 years" vision?
It is to continue providing "relaxation, refreshment, and radiance" to people's lives through diverse alcoholic beverages like sake, beer, and whiskey, by integrating tradition and innovation.
What is the background of Kizakura's entry into the whiskey business?
As a new business pillar following sake and beer, Kizakura aims for business diversification and growth by leveraging its 100 years of yeast knowledge and brewing techniques.
What is April Dream?
It's a PR TIMES project where companies announce their future dreams on April 1st, and Kizakura is seriously aiming to realize this dream.