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March 6, 2026
Brewing history, pouring the future. The revived Izu Honten, a long-established sake brewery in Munakata, Fukuoka, crafts a new sake filled with the aroma of its terroir.
EAT | Munakata Sake Brewery Izu Honten, Fukuoka
On January 7, 2026, Izu Honten, a long-established sake brewery in Munakata, Fukuoka, with over 300 years of history, reopened with a new vision. After facing a crisis that threatened its very existence, the brewery was revived with the support of Kubara Hompo Group, known for its "Kayanoya" brand. The entire premises have been renovated, and the brewery embarks on a new chapter under the new name "Fukuoka Munakata Sake Brewery Izu Honten." More than just a revival, it has been reborn as a "brewery to be experienced." We explored the transformed grounds, speaking with the team about their passion for brewing sake that embodies the terroir of Munakata.
Text & Photographs by MORI Erika
Rooted in Munakata for over 300 years: A long-established sake brewery begins anew.
Munakata City, located in the northeastern part of Fukuoka Prefecture, is a fertile land surrounded by the Genkai Sea and rolling hills. It is home to World Heritage sites such as "Okinoshima Island and the Munakata and Okinoshima Region" and "Munakata Taisha Shrine," where ancient history and human life gently intertwine.
Fukuoka Munakata Sake Brewery Izu Honten is situated in the eastern part of Munakata City. About an hour's drive from the center of Fukuoka City, or a five-minute taxi ride from JR Kyodai-mae Station. The entrance is just ahead when you see the red brick chimney amidst the tranquil rural landscape.
Izu Honten was founded in 1717 (Kyōhō 2), beginning its sake brewing business after receiving a brewing license from the Fukuoka feudal lord. Its sake, brewed using traditional methods, including "Kamenoo," a revived rare sake rice, has been loved by locals.
However, in 2023, the passing of the 12th-generation brewery owner forced a halt to brewing operations, pushing the brewery to the brink of closure. It was then that Kubara Hompo Group, famous for "Kayanoya Dashi," stepped in to help, stating, "We cannot let this history end."
Preserving tradition for the future: Kubara Hompo, deeply connected, lends its support.
Izu Honten is the maternal ancestral home of Tetsuji Kawabe, the fourth-generation owner of Kubara Hompo Group, making the Izu family relatives. Mr. Kawabe was deeply impressed by the craftsmanship of the artisans he witnessed while the main house of the brewery was being re-thatched. This formative experience led to the creation of "Go-ryori Kayanoya" in Hisayama Town, Kasuya District. This natural food restaurant, with its distinctive thatched roof, is the origin of the now nationally renowned "Kayanoya" brand.
"We want to preserve the traditional techniques that have been passed down through generations for the future. We want to protect and convey Japan's food culture rooted in the region." This aspiration took shape in "Go-ryori Kayanoya," and the same sentiment resonates with Izu Honten. Furthermore, recognizing that "innovation is also necessary to continue tradition," they decided to embark on this rebranding and renovation.
Reborn as a "brewery to be experienced" with five new experiential areas.
The newly established concept is "A brewery to be experienced with all five senses."
The branding and logo design were handled by Manabu Mizuno (good design company), known as the creator of "Kumamon." The overall facility and spatial design were entrusted to Koichi Futatsumata (Case-Real), a spatial and product designer. Local artisans, including builders and landscapers, also contributed their skills, completing the extensive renovation over approximately one year and eight months.
Within the 1650-tsubo premises, five new experiential areas have been established: a "Direct Sales Store," a "Brewing Facility," a "Sake Brewery BAR," a "Sweets Corner," and a "History Exhibition." While preserving the historical charm and beauty of elements like the iconic thatched main house and the hexagonal red brick chimney, the brewery has evolved with an eye toward the future, aiming to become a new landmark in Munakata where both sake drinkers and non-drinkers can enjoy their visit.
Brewing sake that captures the essence of Munakata: Tradition meets innovation.
The "Brewing Facility" at the back of the premises has been renovated to allow visitors to observe the sake-making process through glass. While retaining the historic beams, all brewing equipment has been updated. This includes the installation of the latest equipment such as a modern steamer (koshiki) capable of reheating steam (superheating and drying) and precise pressure control, fermentation tanks, and a Yabuta automatic press that prevents oxidation, ensuring clear and stable quality. While focusing on small-batch brewing that highlights the craftsmanship of the toji and brewers, they have established a system for year-round brewing in autumn, winter, and spring.
The new toji, Kenichiro Wakayama, who has 30 years of experience in sake brewing, has been brought in from Hokkaido's "Kamikawa Taisetsu Shuzo" and has worked with numerous renowned sake breweries.
"I put aside everything I had done at sake breweries, including in Hokkaido, and started by approaching Munakata's sake rice and sake with a completely fresh perspective. Even with a new brewer, the atmosphere of the land and the taste of Izu Honten naturally emerge. I want to cherish that, and I believe that's what makes sake interesting."
"And as we proceeded with the brewing, I encountered many things that differed from my 'common sense' of sake making, exceeding my expectations. The Munakata ingredients, such as the sake rice and groundwater, have a unique character that shines through, requiring a natural, straightforward approach and adaptability to express them. In addition to the daily measurements, analysis, and accumulated data, honing the five senses is crucial. While evolving the sake while retaining the strengths of Izu Honten, I was surprised to find that I myself still had room for growth. In that sense, the new brand has a distinctive flavor that differs from the sake I have brewed before. I rediscovered the true pleasure of sake brewing through this new learning experience," Mr. Wakayama stated with a sincere gaze.
"Sake brewing is agriculture. You can't make good sake without good rice. Munakata is a land blessed with rice, and I've met young, passionate farmers here. We want to work with farmers to promote sake brewing and encourage more people to become farmers," says Mr. Kawabe of Kubara Hompo Group, his voice filled with passion.
The new brand "Munakata" at the adjacent Sake Brewery BAR.
Brewing sake that walks hand-in-hand with the region – this aspiration is embodied in the newly created brand, "Munakata." It is a sake that breathes the terroir, brewed with sake rice and groundwater cultivated in Munakata. Furthermore, the representative brand "Kamenoo," which has supported the brewery, is revived as a brewery-exclusive sake available only here for tasting and purchase. A new plum wine, "Umesake Fukubai," made by steeping plums in sake, has also been introduced.
Sake can be purchased at the "Direct Sales Store," renovated from the thatched main house, or enjoyed through paid tastings at the "Sake Brewery BAR" adjacent to the "Brewing Facility."
Upon entering the "Sake Brewery BAR," the first thing that catches the eye is the unique standing table. This was created by repurposing equipment formerly used at Izu Honten for the "fune-bori" (tank pressing) process. The sake, savored while feeling the ambiance of the old brewery, offers a truly special experience.
"Munakata Junmai Yumeikko" is a junmai sake brewed with 70% polished "Yumeikko," a sake rice variety original to Fukuoka Prefecture, cultivated in Munakata. It has a good balance of "sweet, salty, sour, umami, and bitter," offering a smooth, gentle mouthfeel that complements dishes subtly.
"Munakata Tokubetsu Junmai Yamada Nishiki," brewed with 60% polished "Yamada Nishiki" sake rice from Munakata, releases an elegant aroma upon first sip. Rich umami and sweetness expand generously, followed by a pleasant, lingering finish.
Next, "Munakata Tokubetsu Junmai Jukundamu," brewed with 60% polished "Jukundamu," another sake rice variety original to Fukuoka Prefecture, makes a strong impression. Sweetness and umami flood the palate, only to be sharply cut off at the last moment – this exquisite balance is irresistible. Toji Wakayama proudly presents this sake, stating, "From a serendipitous encounter with koji, a flavor beyond imagination was born."
Furthermore, "Kamenoo Junmai," the brand that has long supported Izu Honten, has also evolved. While retaining its characteristic robustness and sharp finish, it has been refined with a delicate citrus-like aroma and an even smoother drinking experience.
"Sweets" that convey the flavors of the ingredients and the charm of Munakata.
For those who do not drink alcohol or are designated drivers, the "Sweets" counter, newly established near the main entrance, offers freshly steamed "Munakata Hanasaka Manju" made with sake lees from the brewing process, and gelato made with ingredients from the Munakata area.
The "Hanasaka Manju" is based on the recipe for sake-steamed buns that were a specialty during Izu Honten's brewery open house events. The aroma of the sake lees and the soft texture are truly comforting.
The "Direct Sales Store" and "History Exhibition": endless enjoyment.
In addition, the "Direct Sales Store" sells select products such as "Kayanoya" dashi and "Shōbōan" mentaiko, proposing a marriage of Japanese cuisine centered on dashi and sake. A corner also features sake ware to enhance the enjoyment of sake.
Furthermore, the "History Exhibition" room, built to the right of the main entrance, displays old sake-making tools formerly used and antique items owned by the Izu family. Among them is an auspicious decorative roof tile depicting the Seven Lucky Gods, discovered in the attic during the recent renovation. Tiles of five of the seven gods are displayed throughout the facility, and searching for them is part of the enjoyment.
With a history spanning over 300 years, and in order to connect Japanese sake brewing to the future, Fukuoka Munakata Sake Brewery Izu Honten has carefully considered what to preserve and what to change, charting a new course for the brewery. Tasting, viewing, learning, and relaxing... beyond these experiences lies the story of the brewery, woven by human hands, and the very essence of Munakata.
The new chapter for the sake brewery has just begun. What new landscapes and flavors will it reveal in Munakata going forward? We eagerly anticipate watching its journey.
Fukuoka Munakata Sake Brewery Izu Honten
Location | 1060 Takemaru, Munakata City, Fukuoka
Hours | 10:00 - 17:00
Closed | Irregular holidays
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Fukuoka Munakata Sake Brewery Izu Honten