Kokushimusou, produced by Takasago Shuzo in Asahikawa, Hokkaido, was launched in 1975 when sweet sake dominated the market, and its bold dry profile helped pioneer the tanrei karakuchi trend that transformed Japanese sake culture. The brewery uses groundwater from the Taisetsu mountain range flowing through the Chubetsu River basin, a source prized for its exceptionally low iron content, alongside sake rice varieties developed in Hokkaido such as Ginpu and Suisei. More than 90% of the rice used for Kokushimusou is Hokkaido-grown, making it a genuinely regional expression of the northern island.
