Questions about Kura Wien? Write to [email protected].
We are a small crew and a cellar on Barmherzigengasse, so we answer ourselves — usually within a day or two. If a question below is answered with “details to follow”, it is because we would rather leave it blank than guess.
A brewed drink made from rice, water, kōji and yeast. Not a spirit, not a wine: kōji converts starch to sugar while the yeast ferments it, both at once, in the same tank. Ours is brewed with Wiener Hochquellwasser – the city’s alpine spring water.
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Pure rice. Nothing but water, rice, koji and yeast — no added alcohol, no added sugar.
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Nama is unpasteurised, genshu is undiluted. Kinshachi 1873 is both: bottled exactly as it comes off the press, at full strength.
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Because we don’t charcoal-filter it. The haze is fine rice particles and yeast — texture and flavour, not a fault.
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Organic Italian rice from Piemonte: Bio-Arborio for Kinshachi 1873, polished to 90%, and Bio-Selenio for Aoshachi. Every batch starts with a rice delivery from Piemonte.
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Yes to both. Water, rice, koji and yeast, and nothing else.
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Aoshachi at 5–10 °C. Kinshachi 1873 the same, or gently warmed to about 40 °C, which brings the rice sweetness forward.
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A white-wine glass. It gives the aroma room, which a small sake cup does not.
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Cool, upright and away from light. Unpasteurised sake keeps changing at room temperature, so the fridge is the right place — including on the way home.
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Best within six months of the bottling date on the label, and within a few days once opened.
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Anything you would open a crisp white for, plus the things wine struggles with: oysters, raw fish, hard cheese, anything grilled.
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Yes, though it is an expensive way to do it. A splash in a broth or a marinade works beautifully.
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Austria and the EU. All prices include 20% Austrian VAT, and shipping within Austria is free on orders over €90.
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In protective packaging, upright. Unpasteurised sake travels best when it is cool, so we avoid shipping in a heatwave.
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Delivery times are being confirmed and will be published here.
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Yes. Come by on a Saturday, taste first, and take bottles with you.
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We do. Write to [email protected] and we will send the trade list. You will also find us at Augora Fermente in Vienna and at Sake36 in Berlin.
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Details to follow.
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Yes, on Saturdays. Small groups, no hurry: the koji room, the tanks, the rice, and a taste of everything that is ready.
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Yes – write to [email protected]. We also run INSIDE SAKE, a two-hour masterclass in the kura during Sake Week Vienna: fifteen places per session, €39 early bird and €59 after.
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Barmherzigengasse 10, 1030 Vienna – in the third district, a few minutes from Rochusmarkt.
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A tasting at the kura is free for small groups. The INSIDE SAKE masterclass is €39 early bird, €59 after – two hours, everything poured, and a look behind the tanks.
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Details to follow.
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Return conditions are being confirmed and will be published here.
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Tell us why. We are a small brewery and we would rather hear it than not.
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Sake contains alcohol. We sell only to people aged 18 and over.
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