Toji = Artist's Work
"Sake”
麹菌・酒米・酵母の選定から始まる全ての工程を最高責任者として携わる日本酒＝作品創造を
行う杜氏。酒伯＝SHUHAKUは「杜氏」を作品創造を行うアーティストとして
捉え究極のこだわりを持った作品を日本及び世界へ発信します。
The toji is the ultimate creator of sake, taking charge of all processes from the selection of koji mold, sake rice, and yeast. SHUHAKU regards the toji as an artist who creates works of art, and delivers these works of the utmost quality to Japan and to the world.
Toji = Artist's Work
"Sake”
The toji is the ultimate creator of sake, taking charge of all processes from the selection of koji mold, sake rice, and yeast. SHUHAKU regards the toji as an artist who creates works of art, and delivers these works of the utmost quality to Japan and to the world.
杜氏 坂本克己
Master Brewer
SAKAMOTO KATSUMI
杜氏 坂本克己
Master Brewer
SAKAMOTO KATSUMI
神奈川県出身。地元の神奈川県庁に入社。
腕一本で勝負する職人＝杜氏の姿に感銘を受け、
10年以上勤務した安定の地を離れ、
人生をかけた32歳からの酒造りが始まる。
富山の酒蔵、吉乃友酒造から始まり複数の
独自手法を持つ酒蔵にて学ぶ。
能登杜氏四天王、酒造りの神様とも言われる
農口尚彦氏のもとで酒造りの本質を学んだ後、
富山県の皇国晴酒造の杜氏となる。
現在、魚津市内唯一の酒蔵、魚津酒造杜氏。
SAKE COMPETITION 2023 SILVER 受賞
R5BY全国新酒鑑評会 2024入賞
SAKE COMPETITION 2024 SILVER 受賞
腕一本で勝負する職人＝杜氏の姿に感銘を受け、
10年以上勤務した安定の地を離れ、
人生をかけた32歳からの酒造りが始まる。
富山の酒蔵、吉乃友酒造から始まり複数の
独自手法を持つ酒蔵にて学ぶ。
能登杜氏四天王、酒造りの神様とも言われる
農口尚彦氏のもとで酒造りの本質を学んだ後、
富山県の皇国晴酒造の杜氏となる。
現在、魚津市内唯一の酒蔵、魚津酒造杜氏。
SAKE COMPETITION 2023 SILVER 受賞
R5BY全国新酒鑑評会 2024入賞
SAKE COMPETITION 2024 SILVER 受賞
Born in Kanagawa, Sakamoto began his career at the Kanagawa Prefectural Office. Inspired by the craftsmanship of master brewers, he left his stable job after 10 years to pursue sake brewing at age 32.
He trained at Yoshinotomo Brewery in Toyama before studying under multiple renowned brewers. Under the legendary Naohiko Noguchi, known as one of the "Four Great Noto Toji" and the "God of Sake Brewing," he mastered the essence of the craft. He later became the Toji of Kōkoku Seishu Brewery and now leads Uozu Brewery, the only sake brewery in Uozu City.
Awards:
SAKE COMPETITION 2023 – Silver
2024 National New Sake Appraisal – Awarded
SAKE COMPETITION 2024 – Silver
Born in Kanagawa, Sakamoto began his career at the Kanagawa Prefectural Office. Inspired by the craftsmanship of master brewers, he left his stable job after 10 years to pursue sake brewing at age 32.
He trained at Yoshinotomo Brewery in Toyama before studying under multiple renowned brewers. Under the legendary Naohiko Noguchi, known as one of the "Four Great Noto Toji" and the "God of Sake Brewing," he mastered the essence of the craft. He later became the Toji of Kōkoku Seishu Brewery and now leads Uozu Brewery, the only sake brewery in Uozu City.
Awards:
SAKE COMPETITION 2023 – Silver
2024 National New Sake Appraisal – Awarded
SAKE COMPETITION 2024 – Silver
He trained at Yoshinotomo Brewery in Toyama before studying under multiple renowned brewers. Under the legendary Naohiko Noguchi, known as one of the "Four Great Noto Toji" and the "God of Sake Brewing," he mastered the essence of the craft. He later became the Toji of Kōkoku Seishu Brewery and now leads Uozu Brewery, the only sake brewery in Uozu City.
Awards:
SAKE COMPETITION 2023 – Silver
2024 National New Sake Appraisal – Awarded
SAKE COMPETITION 2024 – Silver
【克己】こっきKOKKI
心を研ぎ澄ませ自分を見つめ、平静に保つこと。
そして自分に打ち克つ、自分を乗り越える。
明治の初めに外国人学者から
「宗教教育のない日本でどうやって道徳教育が
授けられるのか」と問われたことをきっかけに
新渡戸稲造が執筆した『武士道』。
鎌倉時代から発達し江戸時代に儒学思想と
結合して完成した日本の武士階級に
発達した道徳で、忠誠や勇敢、犠牲、信義、
廉恥、礼節、名誉、質素、情愛などを
尊重する考え方で、現代の日本人の精神性の
根幹的支柱となる考え方が描かれている。
その中で「克己」＝「こっき」を
武士道の重要な考え方として捉えている。
坂本克己杜氏の名にもなっている「克己」。
坂本克己杜氏の根幹にはまさにこの「克己心」が
存在しそれにより妥協を許さない酒づくりへの
姿勢と精神性をかたちづくっている。
KOKKI – The Spirit of Self-Discipline
Kokki (克己) means sharpening one’s mind, maintaining composure, and overcoming oneself.
Inspired by a foreign scholar’s question on Japan’s moral education without religion, Nitobe Inazō wrote Bushido, outlining the samurai code that evolved from the Kamakura to Edo periods. Rooted in Confucian thought, it values loyalty, courage, sacrifice, integrity, honor, and humility—principles that remain central to the Japanese spirit.
Master brewer Katsumi Sakamoto embodies kokki in both name and philosophy, shaping his uncompromising dedication to sake craftsmanship.
【克己】KOKKI
Kokki (克己) means sharpening one’s mind, maintaining composure, and overcoming oneself.
Inspired by a foreign scholar’s question on Japan’s moral education without religion, Nitobe Inazō wrote Bushido, outlining the samurai code that evolved from the Kamakura to Edo periods. Rooted in Confucian thought, it values loyalty, courage, sacrifice, integrity, honor, and humility—principles that remain central to the Japanese spirit.
Master brewer Katsumi Sakamoto embodies kokki in both name and philosophy, shaping his uncompromising dedication to sake craftsmanship.
「水の王国」 富山の水
北アルプスの雪解け水を源流に、
立山山麓・有峰湖周辺のブナ等の自然林が
緑のダムになり、清浄かつ豊潤な水が蓄えられ、
急峻な地形を流れる水は、
充分な酸素とほどよいミネラルを含み、
そして全国トップレベルの水質、水量を創造し、
酒造りの核となります。
"The Kingdom of Water"
– The Pristine Waters of Toyama
Snowmelt from the Northern Alps flows through the beech forests of Tateyama, enriching it with oxygen and minerals. This pristine, abundant water is the foundation of exceptional sake.
"The Kingdom of Water" – The Pristine Waters of Toyama
Snowmelt from the Northern Alps flows through the beech forests of Tateyama, enriching it with oxygen and minerals. This pristine, abundant water is the foundation of exceptional sake.
兵庫県産山田錦と酵母の力を
最大限に活かす麹菌
坂本杜氏が最もこだわる麹菌を1年以上の
トライアルを通して採用。
それは含んだ瞬間から、
フルーティーな香りと共に口の
中全体を旨みで満たします。
Koji Mold that Enhances
Yamada Nishiki and Yeast
After a year of trials, master brewer Sakamoto selected the ideal koji mold to bring out the best in Hyogo-grown Yamada Nishiki and yeast. The result is a sake that instantly fills your mouth with rich umami and a fruity aroma.
Koji Mold that Enhances Yamada Nishiki and Yeast
After a year of trials, master brewer Sakamoto selected the ideal koji mold to bring out the best in Hyogo-grown Yamada Nishiki and yeast. The result is a sake that instantly fills your mouth with rich umami and a fruity aroma.
自然のちからだけで落ちてくる雫
搾りの際に醪を袋に詰めた状態で吊るし、
圧力を掛けずに自重で滴る酒だけを
集める手法である袋吊りを採用し、
雑味の少ない澄んだくちあたりを体験できます。
Gravity-Dripped Purity
Using the fukuro-tsuri method, where the mash is suspended in bags and left to drip naturally without pressure, only the purest sake is collected, resulting in a smooth, clean taste.
Gravity-Dripped Purity
Using the fukuro-tsuri method, where the mash is suspended in bags and left to drip naturally without pressure, only the purest sake is collected, resulting in a smooth, clean taste.
KOKKI KATSUMI
世界限定300本
Volume: 720ml
Ingredients: Rice (domestically produced), Rice Koji (domestically produced rice)
Rice Used: Yamada Nishiki from Hyogo Prefecture
Polishing Ratio: 40%
Alcohol Content: 15%
Yeast: Association No. 1801 Yeast
Manufacturer: Uozu Sake Brewery Co., Ltd.
Address: 6-1 Honoe Shinmachi, Uozu City, Toyama Prefecture
Date of Production: April 2025
Made in Japan
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KOKKI KATSUMI
世界限定300本