Kitaya was founded some 190 years ago during the Bunsei Era (1818 - 1830) in Yame City. Located in the south of Kyushu’s breadbasket on the Tsukushi Plains, the city is rich in nature and scenic beauty.
Family records state, "Saikichi, the eldest son and patriarch, passed his patriarchal rights down to his
brother Wasuke during the Bunsei Era to start his own brewery.” After giving up his rights as the eldest, Saikichi devoted his life to producing Sake. The three Japanese characters within the word "Kitaya” read "Joy”, "Many”, "Homes”, and to this day represent Kitaya’s corporate philosophy of "Spreading Joy, One Sake at a Time”. 

Made only with Yamada Nishiki rice, the sake is fermented over a low temperature using Ginjo yeast.
The sakamai is polished down to 65%, yet is brewed with the same qualities as a Ginjo.
Fruity with a light, invigorating dryness, this sake will refresh your taste buds, which is exactly why it brings out the best in a wide range of cuisine both lightly and richly flavored.
Honjozo-SOUDEN won a TROPHY in a part of the sake section Honjozo of International Wine Challenge 2014.