“Minami Taiheiyo” is a local sake brewed in Kisuki, Unnan City, Shimane Prefecture. Kisuki is closely associated with the legendary story of Yamata no Orochi, the eight-headed serpent from Japanese mythology, and is also traditionally said to be one of the places where sake was first made in Japan.
Kisuki Brewery has been making sake in this area since 1923. Using clear mountain spring water flowing from the surrounding mountains and sake rice grown locally in Okuizumo, the brewery carefully creates sake that reflects the natural character of the region.
Kisuki is known as a place associated with ancient Japanese mythology. In the famous story of Susanoo’s battle against Yamata no Orochi, sake is prepared as part of the plan to defeat the legendary serpent. This story is one reason why the Izumo region has such a long and fascinating connection with sake.
Against this backdrop of traditional sake culture, Kisuki Brewery has continued its brewing traditions for more than a century. By respecting the local environment and heritage, the brewery continues to make sake that takes advantage of Okuizumo rice and the region’s clear water.
Water is one of the essential elements that shapes the character of Japanese sake. Kisuki Brewery uses clear mountain spring water flowing down from the surrounding mountains for its brewing.
Combining this water, nurtured by the region’s rich natural environment, with sake rice from Okuizumo produces sake with a rich flavor that highlights the natural umami of the rice. It is a distinctly local expression of sake that places the traditional combination of water and rice at the heart of its brewing.
“Minami Taiheiyo” is the signature sake brand of Kisuki Brewery. Its lineup includes varieties such as Junmai and Junmai Ginjo, each offering a different style and flavor profile.
A shared characteristic is their rich umami combined with a clean finish. Their food-friendly character makes them particularly well suited as “shoku-chu-shu,” or sake enjoyed with a meal, allowing the sake to accompany everyday dishes without overpowering them.
The Junmai version is characterized by a rich flavor and crisp finish. The natural umami derived from the rice is clearly present, followed by a clean and refreshing aftertaste.
Its flavor complements food rather than overwhelming it, making it a style of sake that can be enjoyed slowly alongside an everyday meal.
The Junmai Ginjo offers a slightly dry profile with a pleasant touch of sweetness and generous, rounded umami. Its clean finish keeps the sake from feeling heavy, despite its rich flavor, making it another excellent choice with food.
The balance of rice-derived umami, moderate sweetness, and refreshing finish makes it enjoyable alongside a meal, allowing the flavors of both the sake and food to develop gradually.
“Minami Taiheiyo” brings together the pure mountain spring water of Kisuki, sake rice grown in Okuizumo, and the brewing traditions of Kisuki Brewery, which date back to the Taisho period.
Try the Junmai and Junmai Ginjo varieties to experience their different characteristics, and enjoy them with local ingredients and traditional dishes from Okuizumo. When visiting Kisuki, a place steeped in the legend of Yamata no Orochi, a glass of Minami Taiheiyo offers another way to experience the sake culture shaped by Izumo’s mythology and natural environment.