Urano

Urano Gōshi Kaisha, commonly known as Urano Shuzō, is a Japanese sake brewery headquartered in Toyota, Aichi Prefecture. Founded in 1864 by Urano Hanjūrō in the former Santō village, it is one of the oldest sake producers in the region. The brewery's flagship brand is Kikuishi, named after a spherical granite formation on Mount Santō that is a nationally designated natural monument. The name reflects the Urano family's ancestral reverence for Santō Shrine, to which the brewery donates the first sake of each new brewing season. The company produces a range of sake, including daiginjō, junmai ginjō, junmai, and honjōzō varieties, using rice such as Yamada Nishiki and Gohyakumangoku. It employs a soft-water brewing method that gives its sake a notably gentle mouthfeel. The current representative is the sixth-generation head, Takeuchi Junko, and the master brewer (tōji) is Arai Yasuhiro, who studied microbiology at Yamanashi University. The brewery has won multiple gold awards at the National New Sake Appraisal, including in 2008, 2011, 2013, 2017, 2018, 2021, and 2022. Urano has adapted to changing markets by selling directly from the brewery from an early stage, and it hosts an annual kurabiraki (brewery opening) event in April. Despite a fire in 2015 that destroyed a 150-year-old office building, the brewing facility survived, and a new sales outlet opened in 2019. The brewery remains a family-owned limited partnership company and continues to produce sake primarily for the local Aichi market and beyond.

The Urano family traces its lineage to Urano Gentarō, a castle lord of Yagusa and retainer of Oda Nobunaga. By the Edo period, the family served as shōya (village headmen) of Shigō in Santō village, Nishikamo District, Mikawa Province, managing tax rice and distribution. In 1864 (Genji 1), Urano Hanjūrō founded the Urano brewery in Santō village. The original brands were 'Taikō' and 'Yachiyo,' later changed to 'Urasato' and 'Mansaku.' A village history published in the Meiji era gives 1872 as the founding year, but the company recognizes 1864. During the Meiji and early Shōwa periods, brewing was the largest industry in Santō town. The second head, Urano Jōhei, served as village mayor, district assembly member, Aichi Prefectural Assembly member, and member of the House of Representatives. After his death in 1909, Urano Kenrō became the third head and also served in the prefectural and national assemblies. In October 1914, Kenrō merged a relative's brewery and established Urano Gōshi Kaisha. In 1927 or 1932, the brand name was changed to 'Kikuishi.' Rice was sourced from the Nishimikawa region, and brewers came from Hazu District and Handa in Aichi until 1940, when Echigo tōji took over. Before the war, shipments were mainly local, with some to Nisshin, Okazaki, and Nagoya. During World War II, the company was forced to stop brewing for three years under the Enterprise Reorganization Act. After the war, the 1947 land reform forced the family to sell land, and they focused on the sake business, which had been a side business. By 1968, shipments were mainly to Toyota City and Nishikamo District, and the high-growth period was the company's peak. As beer and wine gained popularity and sake consumption declined, Urano began direct sales at the brewery earlier than most. Brewery openings (kurabiraki) are held in April. The fifth head, Urano Shōji, adopted a policy of training in-house tōji, and in 2008 Arai Yasuhiro, who had trained at a Nagoya brewery under an Echigo tōji, became master brewer. In July 2015, a fire destroyed the 150-year-old office building, but the brewery survived. A new sales outlet opened in 2019. The current representative is the sixth head, Takeuchi Junko. The brewery has won gold awards at the National New Sake Appraisal in 2008, 2011, 2013, 2017, 2018, 2021, and 2022.

• 2019

  New sales outlet opens.

• 2015

  Fire destroys 150-year-old office building.

• 2011

  Gold award at National New Sake Appraisal.

• 2008

  Arai Yasuhiro becomes master brewer; gold award at National New Sake Appraisal.

• 1968

  Peak period during high economic growth; shipments to Toyota and Nishikamo.

• 1947

  Land reform forces sale of land; focus shifts to sake.

• 1940

  Echigo tōji replace local brewers.

• 1927

  Brand name changed to Kikuishi (or 1932).

• 1914

  Urano Gōshi Kaisha established after merging a relative's brewery.

• 1909

  Urano Jōhei dies; Urano Kenrō becomes third head.

• 1872

  Alternative founding year recorded in village history.

• 1864

  Urano Hanjūrō founds Urano brewery in Santō village.

Traditional, family-owned sake brewery emphasizing soft-water brewing and local heritage.

• Kikuishi Daiginjō

  Daiginjō made from Yamada Nishiki rice polished to 35%, with a floral aroma and rich flavor; slightly dry, best served chilled (5–10°C).

• Kikuishi Junmai Ginjō

  Junmai ginjō made from Gohyakumangoku rice polished to 55%, elegant aroma and clean finish; medium dry, best chilled.

• Kikuishi Yamada Nishiki Junmai

  Junmai made from Yamada Nishiki rice polished to 55%, well-balanced and food-friendly; medium dry, best chilled to lukewarm.

• Kikuishi Junmai Yumeyutaka

  Junmai made from Gohyakumangoku rice polished to 60%, gentle and refreshing; slightly dry, good with fish.

• Kikuishi Honjōzō Moto

  Honjōzō with high alcohol content (18–19%), rich umami and crisp finish; medium dry, best chilled.

• Kikuishi Honjōzō Namazōchōshu

  Honjōzō pasteurized only before shipping, refreshing and table-wine-like; medium dry, best chilled.

• Kikuishi Shiboritate Junmai Genshu Harumachizake

  Limited spring release, first new sake of the season, clean mouthfeel; slightly dry, best chilled.

• Kikuishi Fukurokoshi Junmai Ginjō Namazake

  Most popular sake; naturally filtered new sake with clean aroma and flavor; medium dry, best chilled.

• Kikuishi Namazume Honjōzō Kaoru Kaze

  Honjōzō pasteurized early and bottled, medium dry, best chilled to lukewarm.

• Kikuishi Junmai Yumeyutaka Namazōchōshu

  Summer release, refreshing and light; slightly dry, best chilled.

• Kikuishi Junmai Ginjō Namazōchōshu

  Aromatic junmai ginjō namazōchōshu, refreshing and elegant; medium dry, best chilled.

• Kikuishi Hiyaoroshi Honjōzō

  Autumn release, honjōzō, medium dry.

1. 1豊田の地酒【菊石】会社情報kikuishi.com
2. 2豊田の地酒【菊石】商品紹介kikuishi.com
3. 3Urano (Brewery) - Wikidatawikidata.org
4. 4浦野 (酒造メーカー) - Wikipediaja.wikipedia.org