Gokyo — Sakai Shuzo
Where the five arches of Kintai-kyo meet the soft waters of the Nishiki River.
Iwakuni,Yamaguchi
Founded1871
Nishiki RiverWater
100%Yamaguchi Rice
Award-WinningSake
GokyoNoten Farm
Our Story
Five Arches.
One River.
One Promise.
Since 1871, Sakai Shuzo has brewed beside the Nishiki River in Iwakuni, beneath the timeless span of Kintai-kyo.
We honour our land, our water and our people by crafting sake that is pure, balanced and deeply expressive of Yamaguchi.
Five arches. One river.
One promise to future generations.
Place & Water
The Nishiki River
Runs Through Every Drop
Fed by the misty mountains of Yamaguchi, the Nishiki River flows clear and cold through Iwakuni.
Its remarkable softness — among the lowest in Japan — allows gentle extraction and a clean, rounded finish.
Brewing Philosophy
From Paddy to Pour — Nothing Outsourced
当たり前のことを当たり前にやる
Gokyo Noten —
The Brewery that Farms
We cultivate our own rice at Gokyo Noten Farm — carefully tended to bring out the true flavour of Yamaguchi.
Ultra-Soft
Water Brewing
Nishiki River water, with extraordinary softness, reveals elegance, clarity and a gentle umami in every glass.
Five —
The Wood & Wild Side
Our “Five” range explores ageing, wild yeasts and bold ideas — connecting tradition with exciting new expressions.
The People of Gokyo
All of Yamaguchi.
All in One Brewery.
We are farmers, brewers, fathers, mothers and neighbours. Rooted in Yamaguchi, we brew with gratitude for our land, our water and the community that sustains us.
“We brew not for ourselves,
but for the joy our sake brings to others.”
Sake Ichiban Selects
Why We Chose Gokyo
Elegant, expressive and unmistakably Yamaguchi.
五橋 純米大吟醸 50%Junmai Daiginjo 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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五橋 大吟醸 西都の雫Daiginjo Saito no Shizuku
Premium Daiginjo crafted with care. Delicate florals, ripe pear and a crystal-clear finish.
Serve: Chilled · 6–8°C
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五(five) イエロー 純米酒 白糀Five Yellow Junmai Shirokoji
A vivid, vibrant Junmai. White kōji brings brightness, texture and a playful, food-friendly edge.
Serve: Chilled or cool · 10–14°C
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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
Judged Among the World’s Best
International Wine Challenge Sake Trophy 2023
Kura Master Gold Medal 2022
Sydney International Sake Challenge Award, judged in Sydney
U.S. National Sake Appraisal Silver Medal 2023
International Sake Challenge Gold Medal 2023
Explore Gokyo at Sake Ichiban
From the rice paddies of Yamaguchi — award-winning in Sydney.
