Kisho

Nozaki Shuzo, founded in 1884 in Akiruno City, Tokyo, is one of the last ten sake breweries still operating in the capital, producing its Kisho label in small batches of around 400 koku entirely by hand. Brewing water drawn from the subterranean flows of the Tokura highlands provides a balanced softness low in iron and manganese, contributing to the sake's clean character. Distribution is deliberately limited to local retailers and a handful of specialist shops, making Kisho one of Tokyo's rarest regional labels.