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The name means “black helmet” because the first generation toji was also a master of swords, and because of the use of black koji which is super rare for sake. Black koji produces more acidity, which the brewers wanted so that the sake pairs well with all meats and cheese. It took many attempts, but the result is a wonderful smooth texture filled with sweet umami.
Kuro Kabuto is made in
Ikekame Brewing Company was started on the banks of the Chikugo River in 1875 by a sword master. The same dedication and refinement required for mastering swordplay carried over to sake brewing. The present day brewery has inherited the spirit of their founder, and gone on to challenge the concept of sake while also preserving tradition. Being environmentally conscious, this brewery brews only in cold months when the process won’t require any extra energy for cooling like it would in summer. All the rice used is local, safe and natural.
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