五橋
Gokyo — Sakai Shuzo
Where the five arches of Kintai-kyo meet the soft waters of the Nishiki River.
Iwakuni,Yamaguchi
Founded1871
Nishiki RiverSoft Water
100%Yamaguchi Rice
Award-WinningSake
GokyoNoten Farm
Our Story
Five Arches.
One River.
One Promise.
Since 1871, Sakai Shuzo has brewed sake in Iwakuni, the town of Kintai-kyo — the elegant five-arched bridge over the Nishiki River.
The name Gokyo (五橋, “five bridges”) honours Kintai-kyo, with the wish that every bottle becomes a bridge between people.
Five arches. One river.
One promise to future generations.
Place & Water
The Nishiki River
Runs Through Every Drop
Around 80% of sake is water. Gokyo’s brewing water is the soft underground flow of the Nishiki River, Yamaguchi’s largest clear-water river, drawn from three wells on the brewery grounds, 10, 30 and 40 metres deep.
This exceptionally soft water gives Gokyo its fragrant, finely textured and gentle character.
Brewing Philosophy
From Paddy to Pour — Rooted in Yamaguchi
当たり前のことを当たり前にやる
Gokyo Noten —
The Brewery that Farms
Since 2015, brewery staff have grown rice themselves through the brewery’s own farm, Gokyo Noten, alongside contract-grown Yamada Nishiki (since 1996), including in Ikachi, Yanai. Every grain used is Yamaguchi rice.
Ultra-Soft
Water Brewing
Nishiki River underground water, with a hardness of just 1.6, creates the soft, delicate texture that defines Gokyo.
Five —
Wooden Vats & Kimoto
Every sake in the Five (五) series is brewed in wooden vats using the traditional kimoto method, in six colour-coded styles: four seasonal releases and two available year-round.
The People of Gokyo
All of Yamaguchi.
All in One Brewery.
Gokyo’s toji (master brewer) belongs to the Otsu toji guild of Yamaguchi, and the kurabito (brewers) are from Yamaguchi too.
Yamaguchi rice, Yamaguchi water and Yamaguchi people — brought together as one to make true local sake that belongs with the food of its home.
“Sake brewers should know rice better.”— a favourite saying of the Gokyo brewery owner
Sake Ichiban Selects
Why We Chose Gokyo
Elegant, expressive and unmistakably Yamaguchi.
Junmai Daiginjo 50五橋 純米大吟醸 50%
Elegant and aromatic with lifted fruit and a long, silky finish. A refined expression of Yamaguchi rice.
Serve: Chilled · 5–10°C
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Daiginjo Saito no Shizuku 五橋 大吟醸 西都の雫
Premium Daiginjo crafted with care. Delicate florals, ripe pear and a crystal-clear finish.
Serve: Chilled · 6–8°C
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Five Yellow Junmai Shirokoji 五(five) イエロー 純米酒 白糀
Brewed with white kōji, usually used for shochu, which creates citric acid. Rich sweetness meets bright acidity — juicy yet light, and wonderfully food-friendly.
Serve: Chilled or cool · 10–14°C
Shop NowFood Pairing
Gokyo at the
Australian Table
From the Sea
Moreton Bay bugs, sashimi, oysters and shellfish.
Serve chilled · 6–10°C
From the Land
Slow-cooked lamb shoulder, braised short rib and mushrooms.
Serve cool · 10–14°C
From the Fire
Burrata and heirloom tomato, prawn tacos and char-grilled chicken.
Serve cool or room · 10–14°CRecognition
Honoured at Japan’s National Sake Awards
(Zenkoku Shinshu Kanpyokai)First place, Spring 1947 (Showa 22)
(Zenkoku Shinshu Kanpyokai)Gold Medal, awarded multiple times
Explore Gokyo at Sake Ichiban
From the rice paddies of Yamaguchi to your table in Australia.
