{"title":"睡龍 久保本家酒造 Suiryu","description":"\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_01_413x735_5bdbe216-9fc4-4453-85d3-3a9f28603bc9.jpg?v=1787476131\" alt=\"\"\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eKubo-honke Shuzo was established in 1702 in Nara, the birthplace of sake. Since 2003, Toji (head brewmaster) Mr. Kato has led the brewery's sake-making team with the full backing of Mr. Kubo, the 11th-generation family head. Together, they brew a one-and-only, authentic sake characterized by extreme purity, outstanding strength, and exceptional durability.\u003c\/h3\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch2\u003eToji\u003c\/h2\u003e\n\u003ch3\u003eTo achieve his ideal sake, Mr. Kato reintroduced the traditional Kimoto method. Developed during the Edo period, Kimoto is an ancient, entirely manual process that relies on natural fermentation. Today, the standard industry practice is the Sokujō (fast-brewing) method, which allows for quick, safe, and efficient mass production. In contrast, the Kimoto method requires intense manual labor and carries a high risk of fermentation failure, resulting in limited production volumes. Due to its poor cost efficiency, the Kimoto method practically vanished 70 years ago and was forgotten for decades. Recently, however, a few breweries have rediscovered its merits and revived the craft. In his relentless quest for the truth of sake, Mr. Kato encountered Kimoto and knew it was the path he had to take.\u003c\/h3\u003e\n\u003ch2\u003e\n\u003cbr\u003eKuramoto\u003c\/h2\u003e\n\u003ch3\u003eThe Kuramoto (brewery owner), Mr. Kubo, was not always interested in the family business. In his youth, he pursued a career as a banker and was eventually stationed at a London branch. Seeing Japan and its culture from overseas completely transformed his perspective. He realized that his family had been preserving a cultural treasure for over 300 years, inspiring him to return home and succeed the family brewery in 1995. At the time, Kubo-honke was struggling, surviving primarily by selling bulk sake to major companies. Recognizing that the sake industry had passed its peak in 1975 and was in continuous decline, Mr. Kubo knew the brewery had no future if they stayed the course. He decided to pivot, transitioning to selling sake under their own labels.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eBreakthrough\u003c\/h2\u003e\n\u003ch3\u003eIt was a grueling process that required years of patience and trial-and-error. Finally, Mr. Kubo crossed paths with Mr. Kato and experienced a breakthrough: Mr. Kato’s Kimoto method was the ultimate solution. In 2003, Mr. Kubo bet the entire future of Kubo-honke Shuzo on Mr. Kato. When signing his contract, Mr. Kato had one crucial condition: \u003cem\u003e\"My team and I must be allowed to drink as much of our own sake as we like.\"\u003c\/em\u003e He insisted on this because he wanted to brew sake of such high quality that he would happily drink it himself. \"That is why we are so serious,\" Mr. Kato explains. \u003cem\u003e\"We produce the real stuff for ourselves, so the quality is 100% guaranteed. Whatever is left over is what we sell.\"\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eWhile several breweries have adopted the Kimoto method today—generally to add complexity—Kubo-honke’s approach stands entirely apart. Mr. Kato thoroughly builds up and refines the yeasts until fermentation is complete. These ultra-strong yeasts convert all sugars into alcohol, achieving a degree of completion that yields superb purity and unmatched structural strength.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eMr. Kato and his team also produce Sokujō versions, applying the same rigor. \"Because we deeply understand every single step of the Kimoto process, we are able to execute the Sokujō method perfectly as well,\" he notes. Consequently, the high quality of Kubo-honke’s casual lines is heavily supported by their profound Kimoto expertise.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eToday, this highly revered brewery releases three unique sakes:\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/vinetsakenature.com\/collections\/%E7%94%9F%E9%85%9B%E3%81%AE%E3%81%A9%E3%81%B6-%E4%B9%85%E4%BF%9D%E6%9C%AC%E5%AE%B6%E9%85%92%E9%80%A0-kimoto-no-dobu\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\"\u003eKimoto-no-dobu (生酛のどぶ): The ultimate cloudy sake, crafted in a distinctively dry style.\u003c\/a\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eSuiryu (睡龍): A large-boned, robust sake possessing extreme purity and extraordinary aging potential.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eHatsugasumi (初霞): A warm, calm brew designed to bring a relaxing mood to your table.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cem\u003e\"Real Kimoto sake requires at least five years of aging to be ready to drink, which is why we never release the Kimoto version of Suiryu when it is young,\" \u003c\/em\u003eMr. Kato explains. This is why any Kimoto Suiryu you find on the market is always an older vintage. On the other hand, Kimoto-no-dobu is released relatively earlier, as the Moromi (mash) naturally softens the texture of the young sake.\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"Kubo Honke Shuzo 久保本家酒造\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/h3\u003e","products":[{"product_id":"6959-suiryu-kimoto-睡龍-生酛純米-久保本家酒造-奈良県-19by2007-1800ml","title":"[B139] Suiryu Kimoto Utatane 睡龍 生酛純米吟醸 長期熟成一二三 久保本家酒造 奈良県 19BY(2007) 1800ml","description":"\u003cp\u003e19BY (2007) Kimoto Junmai Ginjo\u003cbr\u003eRice polishing rate: 50%\u003c\/p\u003e\n\u003cp\u003eThe combination of complete fermentation and a long lapse of time makes this an unparalleled Kimoto Junmai Ginjo. This sake was brewed in 2007 and cellared for 15 years. Kubo-honke Shuzo believes that, although this sake has not yet reached perfect maturity, this moment too is an unmissable, beautiful scene in its life cycle. They have thus decided to release it at this captivating stage. (Released in November 2022) Thereafter, we hope you will take pleasure in aging it further with your own hands, for as long as you wish.\u003c\/p\u003e\n\u003cp\u003eAlthough the label features the kanji characters for \"one, two, three\" (一二三), it is meant to be read as \"Utatane,\" which translates to \"dozing\" or \"napping.\" This signifies a dragon taking a light nap, not yet fully awake—a poetic metaphor for a sake that is still in the middle of its aging process.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_17_490x735_fbf0d2f6-dc2a-4d85-b0c3-b45f78c9fd3e.jpg?v=1787472690\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDragon Legends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople in Chinese culture really love dragons. In China, dragons are revered as sacred symbols of power, good fortune, and the emperor, embodying benevolence as masters of rain and water. This influence reached Japan through Tang dynasty envoys during the Nara period, forming the foundation of dragon deity worship. Nara is truly the heartland. Particularly around Uda City’s Murou district—near Kubohonke Shuzō—abundant dragon legends, sacred sites, and spiritual power spots exist, with rain-prayer rituals still performed today. \u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Japan, long before dragon deity worship was transmitted from the Tang dynasty, the Ōmononushi no Kami had been venerated as the serpent god, water god, and thunder god at Ōmiwa Shrine on Mount Miwa. We will set aside a separate occasion later to explain this clearly and simply.\u003c\/p\u003e\n\u003cp\u003eAmong the various dragon legends, “Suiryū” means “sleeping dragon,” symbolizing sealing and protection. Kubohonke Shuzō’s “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation. Far from flashy youth, this is sake that grows richer and deeper with time.\u003c\/p\u003e\n\u003cp\u003eThis slender, ribbon-like paper label, spiraled around the bottle, is a stylized design of a dragon—and it’s a registered trademark of Kubohonke Shuzō.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/04\/dragon-legends\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read about Dragon Legends at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/05\/syncretism-eclecticism\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about history of Nara and Suiryu at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49702077595876,"sku":"T05290055NCS0000","price":880.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/B139_suiryuu_utatane_735x735_01.jpg?v=1787473255"},{"product_id":"b499-suiryu-kimoto-utatane-睡龍-生酛純米-長期熟成一二三-久保本家酒造-奈良県-23by2011-720ml","title":"[B499] Suiryu Kimoto Utatane 睡龍 生酛純米 長期熟成一二三 久保本家酒造 奈良県 23BY(2011) 720ml","description":"\u003cp\u003e23BY (2011) Kimoto Junmai\u003cbr\u003eRice polishing rate: 65%\u003c\/p\u003e\n\u003cp\u003eThe combination of complete fermentation and a long lapse of time makes this an unparalleled Kimoto Junmai-shu. This sake was brewed in 2011 and cellared for 14 years. Kubo-honke Shuzo believes that, although this sake has not yet reached perfect maturity, this moment too is an unmissable, beautiful scene in its life cycle. They have thus decided to release it at this captivating stage. (Released in January 2025) Thereafter, we hope you will take pleasure in aging it further with your own hands, for as long as you wish.\u003c\/p\u003e\n\u003cp\u003eAlthough the label features the kanji characters for \"one, two, three\" (一二三), it is meant to be read as \"Utatane,\" which translates to \"dozing\" or \"napping.\" This signifies a dragon taking a light nap, not yet fully awake—a poetic metaphor for a sake that is still in the middle of its aging process.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/category\/sake\/hatsugasumi-suiryu-kimoto-no-dobu-%e5%88%9d%e9%9c%9e%e3%83%bb%e7%9d%a1%e9%be%8d%e3%83%bb%e7%94%9f%e9%85%9b%e3%81%ae%e3%81%a9%e3%81%b6%ef%bc%88%e4%b9%85%e4%bf%9d%e6%9c%ac%e5%ae%b6%e9%85%92%e9%80%a0\/\" title=\"生酛のどぶ 久保本家酒造 Kimoto no Dobu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more stories at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/files\/kubohonke_banner_17_490x735_fbf0d2f6-dc2a-4d85-b0c3-b45f78c9fd3e.jpg?v=1787472690\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKimoto Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eDragon Legends\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople in Chinese culture really love dragons. In China, dragons are revered as sacred symbols of power, good fortune, and the emperor, embodying benevolence as masters of rain and water. This influence reached Japan through Tang dynasty envoys during the Nara period, forming the foundation of dragon deity worship. Nara is truly the heartland. Particularly around Uda City’s Murou district—near Kubohonke Shuzō—abundant dragon legends, sacred sites, and spiritual power spots exist, with rain-prayer rituals still performed today. \u003c\/p\u003e\n\u003cp\u003eMeanwhile, in Japan, long before dragon deity worship was transmitted from the Tang dynasty, the Ōmononushi no Kami had been venerated as the serpent god, water god, and thunder god at Ōmiwa Shrine on Mount Miwa. We will set aside a separate occasion later to explain this clearly and simply.\u003c\/p\u003e\n\u003cp\u003eAmong the various dragon legends, “Suiryū” means “sleeping dragon,” symbolizing sealing and protection. Kubohonke Shuzō’s “Suiryū” (“Sleeping Dragon”) evokes a dragon awakening from deep slumber, symbolizing sake that reveals its true character through patient maturation. Far from flashy youth, this is sake that grows richer and deeper with time.\u003c\/p\u003e\n\u003cp\u003eThis slender, ribbon-like paper label, spiraled around the bottle, is a stylized design of a dragon—and it’s a registered trademark of Kubohonke Shuzō.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/04\/dragon-legends\/\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\" target=\"_blank\"\u003e\u0026gt;\u0026gt;\u0026gt;Read about Dragon Legends at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/vinetsake.wordpress.com\/2026\/04\/05\/syncretism-eclecticism\/\" target=\"_blank\" title=\"睡龍 久保本家酒造 Suiryu\" rel=\"noopener\"\u003e\u0026gt;\u0026gt;\u0026gt;Read more about history of Nara and Suiryu at the News Archive\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Vin et Saké Nature","offers":[{"title":"Default Title","offer_id":49702195429604,"sku":"T05290055NCC0000","price":420.0,"currency_code":"HKD","in_stock":true}]}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/9728\/2020\/collections\/kubohonke_banner_17_490x735_fbf0d2f6-dc2a-4d85-b0c3-b45f78c9fd3e.jpg?v=1787476138","url":"https:\/\/vinetsakenature.com\/collections\/suiryu.oembed","provider":"Vin et Saké Nature","version":"1.0","type":"link"}