The Sake Anatomy › Sake Brand Index › Chikurin
No.123 · Brewery Profile
Chikurin竹林 · Marumoto Shuzo 丸本酒造
Marumoto Shuzo has grown its own Yamada Nishiki organically since 1987, well before organic sake was a recognized category, and earned Japan’s JAS organic certification in 2007 followed by North American and European certification in 2009. Sake lees and rice bran cycle back into the brewery’s own fields as fertilizer, and eleven of its Meiji- and Taisho-era buildings are registered Tangible Cultural Properties — a rare case of full farm-to-bottle sake.
Who makes Chikurin?
Marumoto Shuzo, founded in 1867 in Okayama, has grown its own Yamada Nishiki organically since 1987 — well before organic sake was a recognized category — earning Japan’s JAS organic certification in 2007 and North American and European certification in 2009. Eleven of its Meiji- and Taisho-era buildings are registered Tangible Cultural Properties.
What does Chikurin taste like?
Tagged Elegant & Refined and Aromatic & Fruity. The light, easy-drinking Karoyaka Junmai Ginjo (dry 1/5) sits at the accessible end; the Taoyaka Junmai Daiginjo, made from the brewery’s own organically grown Yamada Nishiki, and the premium Catharsis Junmai Daiginjo (aromatic 4/5) move progressively more aromatic.
Which bottle should you try first?
Start with the Karoyaka Junmai Ginjo, described as “light, easy-drinking” and part of the core range — the most approachable introduction before the two daiginjo-grade bottlings.
How does Chikurin compare to other Okayama breweries?
Chikurin’s Aromatic & Fruity side sets it apart from Okayama prefecture-mates Gozenshu and Sake Hitosuji, both tagged Rich & Umami instead.
Frequently asked questions
Since when has Marumoto Shuzo grown its own rice organically?
Since 1987, well before organic sake was a recognized category, earning JAS organic certification in 2007.
What happens to Chikurin’s sake lees and rice bran?
They cycle back into the brewery’s own fields as fertilizer.
Are any of Marumoto Shuzo’s buildings historic?
Yes — eleven of its Meiji- and Taisho-era buildings are registered Tangible Cultural Properties.
The bottles
Karoyaka Junmai Ginjoかろやか 純米吟醸
爽酒 Soshu · Light & Smooth“Light, easy-drinking organic junmai ginjo from the core range.”
Taoyaka Junmai Daiginjoたおやか 純米大吟醸
薫酒 Kunshu · Fragrant“Brewed from the brewery’s own organically grown Yamada Nishiki rice.”
Catharsis Junmai Daiginjoカタルシス 純米大吟醸
薫酒 Kunshu · Fragrant“Premium expression within the Chikurin lineup.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: chikurin.jp · urbansake.com