Learn about and taste Chitose Tsuru, Sapporo's sake, and the bonds of local sake.

Chitose Tsuru is Sapporo's only local sake. It has a light taste with little viscosity. It has a good sharpness. The cool, low-humidity climate of Hokkaido suppresses the fermentation of koji, making it easy to produce light, dry sake. The brewing water produced by the great nature of Hokkaido also makes it a sake with a strong core. The predecessor of Nippon Seishu, which makes Chitosekuru, was Shibata Sake Brewery, which was the first sake brewery in Sapporo in 1872. At the adjacent Chitosekuru Sake Museum, visitors can sample mainly ginjo, junmai, and honjozo sake. The museum also offers a selection of sake limited to the brewery and seasonal sake, making it the perfect place to learn about Sapporo's sake.