Everything we make begins with three ingredients and ends with time. Junmai only: no added alcohol, no added sugar, nothing taken out.
The first sake brewery this city has had, on Barmherzigengasse in the third district. Steamed, pressed and bottled by hand, a few hundred bottles at a time.
01
Bio-Arborio and Bio-Selenio, grown a day’s drive south of us. Every batch starts with a rice delivery from Piemonte and a long, cold fermentation.
02
The city’s alpine spring water, soft and low in minerals, is why sake works here at all – Europe has little water this close to Japan’s classic brewing regions.
03
Aoshachi 青鯱
Our summer sake. Fresh, fruity, gently aromatic.
750 ml · 16.5% vol · Bio-Selenio
Kinshachi 1873 金鯱
Junmai Namagenshu. Unpasteurised, undiluted, unfiltered.
750 ml · 16.5% vol · Bio-Arborio, 90% polished
Midorishachi 緑鯱
The green shachi. Junmai, unfiltered.
0,375 l · 緑鯱
Marumero
Aged sake, infused with quince.
0,375 l · very limited production
“A Sake like a Beatles song.”
Our Philosophy
Kura Wien is a slow thing in a city that has always known how to take its time – sake brewed the way it has been for centuries, from three ingredients and a great deal of patience, in a place that had never seen it.
Brewing days, masterclasses and open doors at Barmherzigengasse 10. Kōji, moto, moromi, press – the season starts on 1 October, as it does in Japan.
Koji
Inoculating the rice
Cooling
Turning the steamed rice
Koji room
Two days of warmth
Pressing
Dripping under its own weight
Bottling
A few hundred at a time
Tasting room
Saturdays, small groups
Kamidana
The shrine above the clean room
