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Network
NETWORK
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§06
History
59 EVENTS
The technical officer of the Ministry of Finance Brewing Test Laboratory, Mr. Shoko Kanamata, was dispatched to Gekkeikan Kitazakura (Shimobashitacho, Fushimi-ku, Kyoto) and conducted a two‑month survey of brewing practices
Erected a modern, light‑green exterior Western-style building at the center surrounded by wooden sake warehouses within Kitazakura
Recruited Hideo Hamazaki, a graduate of Tokyo Imperial University with a degree in agriculture, through Mr. Kanamata's introduction
Established the Okura Brewery Research Institute within the Kitazakura complex
Established the Okura Sake Research Institute
Released preservative-free bottled clear sake
Built a new Okura Brewery Research Institute within the Daishōzō complex
A new research laboratory was established in the Great Prize Warehouse, which had been functioning as a storage for research.
The first Japanese reinforced concrete building with air conditioning, "Showa Warehouse," was completed.
An analysis room and office were installed adjacent to the warehouse.
Presented "Results on applying hydrogen ion concentration measurement to koji-making" at the Japan Brewing Society
Presented "On the saccharifying enzymes in koji and moromi" at the Japan Brewing Society
Moved the Daishōzō to the Showa-zō complex
The building of the research laboratory in the Great Prize Warehouse was moved to Showa Warehouse, consolidating the company's research institutions in one location.
Presented "Research on organic acids in clear sake" at the Osaka Brewing Society
Received the Edeta Award at the Fermentation Engineering Society for "Research on protein haze in clear sake"
Awarded the Kyoju-kai Technical Award for "Development of Continuous Steaming Rice Machines"
Awarded the Agricultural Chemical Technology Award for "Mechanization of Sake Production Methods"
Awarded the Kyoju-kai Technical Award for "Development and Research of LB Counter"
New construction of Okura Brewery Research Institute within a major warehouse
A new research laboratory was built, and the building was relocated to commemorate the company's 55th anniversary.
A new research laboratory was built within the premises of the first Japanese seasonal brewing warehouse "Ōte Warehouse," and work began on developing new brewing methods and yeast breeding techniques based on molecular biology.
Release of room-temperature distributed raw sake
Awarded the Ishikawa Yaburo Prize of the Brewing Association for "Development and Promotion of Technology for Room-Temperature Distribution of Raw Sake"
New establishment of the Inspection Development Center at Showa-za
Announced a new brewing method using fuzzy theory / Developed a method for breeding high malic acid-producing yeast / Successfully bred yeast with high production of caproic acid ethyl ester and isobutyl acetate
Renamed Okura Brewery Research Institute to Gekkeikan Comprehensive Research Institute
Renamed "Gekkeikan Comprehensive Research Institute," it conducts research in tandem with Showa Warehouse's "Inspection and Development Center."
Released "Yumi-zu" / Awarded the Biotechnology Society Technical Award for "Development of New Sake Brewing"
Awarded the Kyoju-kai Technical Award for "Development of Physiological Functions of Sake and By-products" / Awarded the Edta Prize of the Biotechnology Society for "Research on Sake Yeast Spore Formation"
Awarded the Edta Prize of the Biotechnology Society for "Research on the Glucoamylase Gene of Koji Mold" / Released the foamy sake "Jipangu"
Awarded the Itou Hohei Prize of the Brewing Association for "Research on the Health and Beauty Effects of Sake"
Awarded the Brewing Association Encouragement Prize for "Discovery of Genes Specifically Expressed in Solid Fermentation of Koji Mold and Re-evaluation of Traditional Koji Production Methods in Japan"
Published the Comprehensive Research Institute website
Participated in the Koji Mold Genome Analysis Project, decoded the entire nucleotide sequence
Developed "Sake Lees Peptide" / Released sake lees peptide
Awarded the Kyoju-kai Technical Award for "Functional Aspects of Amazake"
Developed the Sugar-Free Digest Method / Released "Sugar-Free" sake
Released "Sugar-Free" sake
100th Anniversary of the establishment of the Gekkaikan Comprehensive Research Institute
Commemorative Exhibition and Lecture
Development of bioethanol production technology using super yeast
Awarded the Brewing Society Encouragement Prize / Developed "Super Rice Turmeric Plus"
Mascot for the 100th anniversary of Gekkeikan Comprehensive Research Institute: Kasagiyake-chan
Special award at the Advanced Technology Award for "Developing and commercializing a technology that uses natural raw materials to dye gray hair with the melanin naturally present in black hair"
Received the Eda Award of the Japan Society of Biological Engineering for "Development of a new breeding method for diploid sake yeast and its application" / Received the Technical Award of the Japan Society of Biological Engineering for "Development of a new dye using melanin precursors produced by koji enzyme tyrosinase" / Received the Brewing Society Encouragement Prize for "Ferricilin's anemia improvement effect" / Received the Technical Award of the Brewing Society for "Functional and effective utilization of sake lees"
Received the Technical Award of the Filamentous Fungi Gene Research Society for "Construction of a new high‑protein production system using genome information in koji and development of useful protein utilization technology"
Produced the film "Quality First Doctrine – The Story of Gekkeikan Ōkura Brewery Research Institute."
First Japanese‑style sake‑flavored beverage, "Gekkeikan NEW Free", launched with three zeroes
Developed the "Aftertaste‑Clear Method" to reduce carbohydrates / Relaunched zero‑carbohydrate sake
Developed a purine‑reduction technology / Launched purine‑free sake
Research on functional peptides from sake byproducts awarded the Women in Agricultural Chemistry Researcher Award
110th Anniversary of the establishment of the Gekkaikan Comprehensive Research Institute
Received the Eda Award of the Japan Society of Biological Engineering for "Analysis of genes of high‑organic‑acid‑producing sake yeast and its application"
Released "Kagetsu Peach", a fruit‑like new sense sake / Released "Kagetsu Grape" / Released "Special Free Dry"
Released "Kagetsu Melon", a fruit‑like new sense sake / Released "Carbohydrate & Purine W Zero" / Released "Sparkling Sake Uta Kata"
New launch of the sake sommelier AI system collaboration project "Gekkeikan Studio no.4"
New launch of "Algo Sake 5.0", a sake with one‑third the alcohol content of typical sake
Limited release of the official licensed product for Expo 2025 Osaka & Kansai "EXPO2025 GEKKEIKAN WORLD SAKE"
§07
News
39 ARTICLES
Special Panel Unveiled at the Gekka Crown Okura Memorial Hall to Celebrate the 400th Anniversary of Kan'ei Kōkyō
At the Gekka Crown Okura Memorial Hall (Fushimi-ku, Kyoto), operated by Gekka Crown Co., Ltd., a special panel titled "400 Years Since Kan'ei Kōkyō – From Daimyō Residence to Sake Brewery" will be displayed from November 11 to December 27, 2026, in conjunction with the Kan'ei Kōkyō 400th Anniversary Festival. The exhibition introduces the history and evolution of Gekka Crown, founded in 1637, which operated a sake brewery on the former daimyō residence site in Fushimi after the Meiji era and became a base supporting Fushimi’s sake industry.
Limited Release of 300 Bottles of Award-Winning Junmai Daiginjo
Gekkeikan will release 300 bottles of “Gold Award-Winning Junmai Daiginjo,” which received the Gold Award at the 2026 National New Sake Appraisal.
Limited‑time release of ‘Nigori Mikan’ – the rich flavor of unfiltered sake and the refreshing taste of mandarin oranges
Limited‑time release of ‘Nigori Mikan’ – the rich flavor of unfiltered sake and the refreshing taste of mandarin oranges
Matsukaze “New Rice New Wine” Limited Release
Matsukaze is releasing the seasonal new rice new wine "Junmai Daiginjo Namazake" for a limited time.
Perfect for winter flavors, luxurious aroma and crisp dry Keikaku "Freshly Pressed Raw Stored Wine" released exclusively in winter
Perfect for winter flavors, luxurious aroma and crisp dry Keikaku "Freshly Pressed Raw Stored Wine" released exclusively in winter
Mugwort Crown 'Jousen' Spring Edition Limited Release
Mugwort Crown will launch a limited‑time 'Jousen' Spring Edition for New Year's gifts and celebratory drinks. The set includes three items adorned with the zodiac sign 'Sheep' and floral designs.
Mugunghwa 'Goshinshu Gold Leaf' Limited Release
Mugunghwa will launch the 'Goshinshu Gold Leaf' featuring a water-ribbon design, available for a limited time for offerings to kamidana and celebratory occasions.
McCormick 'Celebration Set' Available for Limited Time
McCormick will launch the 'Celebration Set' in a glamorous package suitable for New Year's celebrations, available for a limited time.
Mugwort Crown is releasing the 'Golden Seven Lucky Gods Tour', a package featuring the Seven Lucky Gods, as a limited edition. It is presented as a celebratory drink for the New Year, featuring a dazzling pure gold leaf.
Gekkeikan Holds Live Performance by Masahiro Sasakubo at the Former Okura House
Gekkeikan Co., Ltd. will hold a live performance by guitarist Masahiro Sasakubo at the historic former Okura family residence. On November 8, Florencia Luis will also appear as a guest, and the admission ticket will include entry to the Okura Memorial Hall.
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Public records
GOV
National Tax Agency basic information2130001000050
Source: National Tax Agency Corporate Number Publication Site, basic three items
