The story of Kikusui Brewing Company began with Setsugoro Takasawa, who bravely launched the brewery at just 16 years old. Over the decades, the family encountered immense challenges, most notably the catastrophic floods of 1966 and 1967 that forced them to entirely relocate their facilities. Rather than giving up, the brewers channeled the stubborn resilience characteristic of northern Japan to rebuild their operations in a new location in Shibata. This rebirth instilled a culture of fearlessness, teaching the team that honoring their heritage does not mean remaining stagnant, but rather adapting boldly to ensure their craft survives for future generations. Fittingly, the name Kikusui, which translates to chrysanthemum water, refers to a traditional Noh play where the flower’s dew gives the drinker eternal youth.

Perhaps the most defining moment of their history came in 1972, born from a simple desire to share a hidden treasure. Visitors to the brewery often marveled at the fresh, unpasteurized sake straight from the press — a delicate brew that was impossible to distribute due to its fragility. Undeterred by industry norms, the team ingeniously utilized aluminum cans to protect the liquid from light and oxygen. This breakthrough led to the launch of “Funaguchi,” Japan’s first commercially available unpasteurized sake in a can. It transformed the industry, bringing the raw, vibrant experience of the brewery directly into people’s homes.